Lemon Custard Creme Brulee
first came into existence back in May 2000. Seems a long
time ago now!
snapshot of the Hub-UK
menu in December 2000
then the internet was a very different place with much
more of an amateur feel to it. In a lot of ways it was
a pleasanter and more friendly place to hang out. For
those of us interested in food and cooking it was a
great opportunity to chat and share ideas with people
living in other parts of the world.
was also a time when everyone involved in cooking, whether
they were just a keen amateur, a busy mum, a grandmother
with a lifetime of kitchen experience or a professional
chef just starting a career in the kitchen or one who
was an old hand working at the stove, was happy to share
recipes so others could enjoy them.
lot of the details of who contributed what have either
become blurred or disappeared over the years but the
recipes are still worthwhile either in their own right
or for the inspiration they might give.
recipe was from a posting to one of the Recipe Groups
1 cup granulated white sugar
1/4 cup fresh lemon juice finely-grated zest of 2
2 cups heavy cream
1/4 cup granulated white sugar (for the caramelised
lemon peel for garnish, or Candied Lemon Zest
or 4 lemons
1 1/2 cups water, divided
1 cup sugar
2 tablespoons light corn syrup
a large bowl, combine yolks, eggs, and sugar. Whisk
until smooth. Stir in lemon juice, zest, and cream.
Allow oils from the zest to seep into the custard
mixture for about 10 to 15 minutes. Strain into a
large bowl, skimming off any foam or bubbles.
mixture among 6 ramekins or custard cups. Place in
a water bath and bake until set around the edges,
but still loose in the center, about 40 to 50 minutes.
Remove from oven and leave in the water bath until
cooled. Remove cups from water bath and chill for
at least 2 hours, or up to 2 days.
ready to serve, sprinkle about 2 teaspoons of sugar
over each custard. For best results, use a small,
hand-held torch to melt sugar. If you don't have a
torch, place under the broiler until sugar melts.
Re-chill custards for a few minutes before serving.
Garnish with thin strips of fresh lemon peel, or Candied
a sharp paring knife, cut the peel of 3 or 4 lemons
in the size or shape you desire. Combine with 1 cup
of the water, and bring to a boil. Reduce heat and
simmer until the peel is soft, about 15 minutes.
the water and, when the peel has cooled, carefully
scrape off any white pith with a spoon; only the yellow-colored
zest should remain.
the lemon peel, sugar, remaining water, and light
corn syrup in the saucepan. Cook over medium heat
until mixture is clear and registers 230ºF on a candy
thermometer. Drain and set aside until ready to use.
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