A rich and decadent dessert, this Raspberry Lemon Creme Brulee is so simple to make. Instructions includes no torch options for an easy creme brulee recipe.
Preheat oven to 325 degrees.
In a small saucepan, mix sugar and cream on medium heat until steaming and hot (about 5 minutes). In a separate bowl, mix eggs, lemon zest, vanilla extract, and salt. Once the cream mixture is hot, slowly pour it into the egg mixture, whisking thoroughly as you incorporate the hot liquid.
Place 5 ramekins in a deep baking dish. Then add 5-8 fresh raspberries in the bottom of ramekins.
Pour the egg and cream mixture into each ramekin over the raspberries. Very carefully pour hot water into the baking dish, and make sure the water goes midway up the side of the ramekins.
Bake for 30-40 minutes, or until the custard is set. Place ramekins in the fridge, and cool thoroughly.
Just prior to serving, sprinkle a bit of sugar on top. Use the flame of a kitchen torch and caramelize the sugar until lightly browned and bubbly. Don't have a kitchen torch? Place it on the top rack of your oven under the broiler set to low, watching carefully.
Make sure your eggs are room temperature before cracking. Only have cold eggs? Fill a bowl with warm water and place the eggs in there. Let sit for five to ten minutes.
Only use egg yolks! Too much egg white or even the whole egg will result in something more like a souffle.
Don't mix everything too vigorously as that will produce a creme brulee with lots of bubbles.
Use shallow ramekins to allow for even cooking. Dishes too deep will mean a jiggly creme brulee that doesn't set.
Want to make one giant easy creme brulee? Go for it, but make sure you use a shallow dish. You'll need to increase the cooking time. Check after 35 minutes and then every 5 minutes after that.