This is another zarr members recipe not one that I have to make for my recipe swap but one that I had saved a month ago to try. I made a special three course meal the other night for myself and hubby. It was so good made coconut prawns with a coriander mayonnaise, followed by a main of blue marlin with a tomato chili butter and this is what I made for a dessert. I will be posting my recipes for the other two over the next couple of days. I have just been extremely busy lately and I have not had the time to go through and save a photo for the other two recipe whereas I have this one. If you would like to view the original recipe or see other recipes by this chef please click here. This was one of the best creme brulee’s I have ever had I did wonder how the lemon would work out, it was gorgeous. It was easy to make and whilst so sinful with all the cream was well worth every pound gaining bite.

Ingredients

2 Lemon
1 1/3 Cups heavy whipping cream
1 cinnamon stick (broken in half)
4 Large egg yolk
1/3 Cup sugar, plus
1 Tablespoon sugar
1 Pinch salt
1/4 Teaspoon ground cinnamon

Method

1. Preheat oven to 325. From lemons, remove 6 strips peel (3″by 1″ each)and squeeze 3 tablespoons juice.

2. In 1-quart saucepan, heat cream, cinnamon stick, and lemon peel over med.-high heat just until simmering. Remove saucepan from heat;cover and let stand 15 minutes.(Cream will develop a thin skin on top;whisk in when mixing into egg yolks.) Remove cinnamon stick and lemon peel;discard.

3. In large bowl, with whisk or fork, beat egg yolks, 1/3 cup sugar, and salt until blended.Whisk for one minute(you don’t want it to be grainy from the sugar, it should be smooth)Beat in warm cream mixture and lemon juice. Pour custard in six 3-oz. broiler safe ramekins or custard cups.

4. Place ramekins in 13″by9″ baking pan,carefully pour boiling water into baking pan to come halfway up sides of ramekins. Bake 35 to 40 minutes or just until set (mixture will still be slightly soft in center). Remove ramekins from baking pan; cover and refrigerate at least 2 hours or until well chilled.

5. Up to 4 hours before serving, preheat broiler. In small bowl, combine cinnamon and remaining 1 tablespoon sugar. Sprinkle tops of chilled custards with sugar mixture.

6. Place ramekins on cookie sheet. Place cookie sheet with ramekins in broiler at closest position to source of heat and broil 1 to 2 minutes until sugar melts and browns slightly. Serve immediately or refrigerate up to 4 hours. If not served within 4 hours, sugar topping will lose its crispness.

All photos taken by me unless otherwise stated.