Happy Valentine’s Day!
In honor of the occasion, I made Lemon crème brulee.
Crème brulee is one of those deceptively simple desserts that looks much harder than it actually is. It’s basically just a rich custard, baked in a water bath, then chilled, and topped with sugar that gets torched for that characteristic hard topping right before serving. In this instance, lemon zest is added to the mixture to add a little bit of citrus flavor, although it was pretty subtle.
I might have let it bake a hair too long, but it was still pretty tasty. We enjoyed it after a dinner of the leftovers of the salmon and risotto from Friday.
Oh and by the way, that weird potato salad from Sunday might not be the best sandwich filling, but it actually works fantastic as a breakfast when warmed up and topped with a sunny side up egg. We’ve had that for breakfast the last two days and I suspect it will be breakfast for the rest of the week.
Citrus used: 1 lemon
Total citrus used so far: 2 mandarin orange, 10 tangelos, 12 lemons
Making a thing a day for Thingadailies.