Fruity take on a luxuriously smooth classic French dessert.

  • Serves: 6 people
  • Prep time: 10 minutes
  • Cooking time: 45 minutes
    • French

    Lemon Crème Brûlée

    Recipe Information

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    500ml Double Cream

    130g Caster Sugar

    Juice of 1 Lemon

    Grated Rind of 2 Lemons

    4 Large Egg Yolks

    ½ tsp Vanilla Essence

    50g Granulated Sugar

    6 Ramekin Dishes


    Pre-heat the oven to 180°C/350°F/Gas Mark 4.

    Put the caster sugar, grated rind and juice of lemons, vanilla essence and egg yolks together in a bowl and whisk well.

    Put the cream in a saucepan and gently bring to the boil.

    Pour over the lemon mix and whisk well.

    Pour this mixture into the ramekins and place on to a roasting dish.

    Pour boiling water around them so it comes half way up the sides.

    Bake for 35-40 minutes, until just set.

    Remove from the oven and allow to cool.

    Prior to serving – sprinkle the granulated sugar over the top and, using a blowtorch (or place ramekins under a hot grill), caramelise the sugar until the sugar bubbles and browns, then serve immediately.