Imported from TikTok

Lemon Crème Brûlée

Name: Lemon Crème Brûlée
Prep time: 20 min
Cook time: 10 min
Total time: 190 min
Yield: 2 servings
Cuisine: French
Ingredients: 2 lemons (Good-quality lemons; scoop out the flesh and collect the juice, keeping the hollowed-out shells for serving.); 300 ml cream; 55 g sugar (The source indicates 50–60 g; adjust according to taste and the desired acidity. A little extra sugar is also indicated for caramelizing, with no specified quantity.); 1 lemon zest (Zest of one lemon.); 1 vanilla bean (Split open; scrape out the seeds, then add the cut-open pod.); 1 c. à soupe vanilla extract (The video says to add a little; the quantity of 1 tbsp comes from the description.); lemon juice (Squeeze the hollowed-out lemons; quantity not specified.); 1 c. à soupe cornstarch (Optional; the description indicates 1 tbsp, but the video specifies adding it if available to thicken the mixture.); sugar (A little, for sprinkling before caramelizing; quantity not specified.)

Recipe by @benjamin_niel @benjamin_niel · TikTok

Imported by roux julien on SeeMeCook

A lemon- and vanilla-infused crème brûlée served in hollowed-out lemon shells. It is chilled and then topped with caramelized sugar using a kitchen torch.

2 servings190 minFrench

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Ingredients

2 lemons (Good-quality lemons; scoop out the flesh and collect the juice, keeping the hollowed-out shells for serving.)
300 ml cream
55 g sugar (The source indicates 50–60 g; adjust according to taste and the desired acidity. A little extra sugar is also indicated for caramelizing, with no specified quantity.)
1 lemon zest (Zest of one lemon.)
1 vanilla bean (Split open; scrape out the seeds, then add the cut-open pod.)
1 c. à soupe vanilla extract (The video says to add a little; the quantity of 1 tbsp comes from the description.)
lemon juice (Squeeze the hollowed-out lemons; quantity not specified.)
1 c. à soupe cornstarch (Optional; the description indicates 1 tbsp, but the video specifies adding it if available to thicken the mixture.)
sugar (A little, for sprinkling before caramelizing; quantity not specified.)

Steps

1
Cut the lemons in half. Using a spoon, scoop out the flesh, keeping the shells intact to fill later.
2
Strain the juice from the lemon flesh through a sieve to remove the seeds.
3
Lightly crush the vanilla bean with the blade of a knife, then scrape out the seeds.
4
Pour the cream into a pan and add the 50 to 60 g of sugar. Heat over low heat for a few minutes.
5
Add the lemon zest, vanilla seeds, and cut-open pod, then add the vanilla extract.
6
Add the lemon juice. If available, add the cornstarch to help thicken the mixture.
7
Cook for a few minutes, then strain the mixture.
8
Fill the hollowed-out lemon shells with the strained mixture.
9
Refrigerate the filled lemons for a few hours.
10
Just before serving, sprinkle a little sugar over the top and caramelize it with a kitchen torch.

Notes

The recipe does not specify the type of cream or the exact cooking and refrigeration times. The amount of cornstarch indicated in the description is optional according to the video; the quantity of finishing sugar is not specified. The creator mentions that their torch was not powerful enough to achieve an attractive caramelization.