The crack on top

Happy Friday! In honor of it being the end of the week, I decided to make Lemon Lava Cakes. However, upon further inspection, it turns out we didn’t have the necessary ingredients, so instead I made Lemon Creme Brulee.

Creme Brulee is one of those fancy desserts that looks super difficult, but really isn’t. There are a couple places you could go horribly wrong, but if you just follow the recipe you’ll be fine. Basically you heat up some cream (and lemon zest) and then whisk that into some egg yolks (and in this case lemon juice), and then pour the mixture into some little ramekins. Then those go into the oven in a water bath, which helps ensure that they bake at an even temperature. After they’ve baked, you put them in the fridge to cool for a couple hours, and shortly before serving, you sprinkle some sugar on top and hit that with a kitchen torch. Voila! Creme Brulee.

If you did it all right, you should have a tiny little bowl of velvety custard topped with a thin layer of caramel, which should crack when you tap it with your spoon.

These turned out quite yummy, with just a hint of lemon flavor. If I were to make them again, the only thing I would change is to strain the lemon zest out of the cream before adding it to the yolk mixture. Creme Brulee is supposed to be silky smooth, so I wasn’t a huge fan of the little bits of zest.

Lemons used: 4 (they were very tiny!)

Lemons so far this month: 14

Making a lemon thing a day for Thingadailies.

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