Nicola Lamb Baked Lemon Custard Brûlée Recipe | Crème Brûlée
This dessert recipe from Nicola Lamb's creates a rich and creamy lemon-spiked baked custard topped with crunchy caramelised sugar.
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Cooking tools:
- Kitchen torch
- Ramekin
- Fine-mesh sieve
- Cooling rack
- Kitchen scale
- Baking dish
- Oven
- Stove
- Saucepan
- Kettle
- Whisk
- Mixing bowl
- Spoon
- Baking sheet
- Grill
- Refrigerator
Ingredients
- peel of 4 unwaxed lemons (thick pieces)
- 125g double cream
- 145g caster sugar
- 210g (about 4) whole eggs
- 125g lemon juice
- caster or demerara sugar, to sprinkle
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