Limoncello crème brûlée
An elegant dessert, an easy to prepare recipe for Limoncello crème brûlée. Creamy pudding, Limoncello combined under a crunchy caramelized sugar crust. Delicious and refreshing.
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convectional oven or conventional oven (in that case increase the temperature indicated in the recipe by 20 degrees Celsius)
Preheat the oven to 150 degrees Celsius.
Boil water in the kettle.
Prepare a baking dish or roasting pan large enough to hold the ramekins.
In a saucepan, bring the cream, Limoncello with the salt to a boil over low heat.
Meanwhile, beat the egg yolks with the sugar in a bowl until the color is light yellow and the egg yolks are fluffy. Whisk about 3 minutes.
Pour the cream mixture into the egg yolks drop by drop while stirring with a whisk.
Pour the custard into the ramekins and put it in the baking dish.
Continue to fill the baking dish with the boiling water until it is filled up to half the height of the ramekins.
Place the baking dish carefully in the preheated oven.
Cook the custard for 35 minutes.
Carefully remove the oven dish with ramekins from the oven and then remove the ramekins from the oven dish.
Leave at room temperature for 15 minutes.
Put the pudding in the refrigerator and let it cool for at least 3 hours.
Mix the lemon zest through the sugar and rub it between your fingers, so that the sugar takes over the lemon flavor.
Spread a thin layer of sugar over the top of your custard.
Keep the burner 2 inch (5 cm) away and while making circular movements, let the sugar caramelize.
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Limoncello crème brûlée https://www.byandreajanssen.com/limoncello-creme-brulee-2/ 17/07/2020