Baked Lemon Custard Brûlée - Penguin Books Australia
If you're looking for a sophisticated dessert, look no further than Nicola Lamb's baked lemon custard brûlée, a rich and creamy lemon-spiked custard topped with crunchy caramelised sugar.
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Cooking tools:
- Ramekin
- Kitchen torch
- Cooling rack
- Fine-mesh sieve
- Kitchen scale
- Oven
- Stove
- Saucepan
- Baking dish
- Kettle
- Mixing bowl
- Whisk
- Spoon
- Peeler
- 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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