There are desserts that , others and this one, which falls into a third category and . We could talk about a citrus cousin of the creme brulee in which the lemon balances the fat, cuts the sweetness and turns it into something you would eat whole without realizing it. Then there is that layer of , which creaks when you break it and justifies half an invention.
The magic begins by infusing the hot cream with lemon and vanilla, which we will then mix with egg yolk to achieve the characteristic texture of this cream. Neither , nor , we look for that point where the spoon sinks without offering resistance. The only trick to make it turn out well is to fine-tune the oven time and not go over the temperature so that it is not excessively curdled, but rather creamy.
We can cook it in flan bowls, ramekins or use the same lemon peels as a container: it looks beautiful, it is practical and if you use a muffin mold as a support they will not spread sideways during cooking. Plus, it’s the perfect excuse to break out the blowtorch you bought after watching 80 reels from Instagram where they convinced you that it was essential (and in the end you are not using as much as you thought).
Ingredients
For about 6 servings
- 1 lemon
- 65g sugar
- 500 ml whipping cream (35% fat)
- ½ vaina with de vain
- 6 egg yolks
- Brown sugar for sprinkling
Instructions
In a bowl, mix the yolks, sugar, vanilla seeds and 15 milliliters of lemon juice. Beat well until combined.
Place the lemon zest – only the yellow part –, the vanilla pod (open and seedless) and the cream in a small saucepan. Heat over low heat without boiling.
Remove from heat and let infuse for five minutes.
Slowly pour the hot cream mixture over the yolks, whisking constantly. Strain the cream through a fine mesh strainer and divide into six individual ramekins.
Place the molds on a baking tray and add hot water until they cover half of their height (in a bain-marie). You can empty the lemon peels instead of containers.
Bake at 150°C for 25 to 35 minutes, or until the cream is set but still slightly jiggly in the center.
Remove from the oven and let cool. Refrigerate for at least two hours.
Before serving, sprinkle a layer of brown sugar and burn with a blowtorch until forming a caramelized layer.
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