Lemon Creme Brûlée
Easy to make, sweet, fresh and delicious dessert.
Servings: 8
Ingredients
- 2 cups 500 ml heavy cream
- 4 large egg yolks
- 1/4 cup 55 grams/2 oz sugar or low carb sweetener
- Zest from 1 large lemon
- 2 tsp vanilla extract
- 2 tbsp limoncello
- Extra sugar or low carb sweetener for topping
- 14-16 lemon shells lemons cut in half, flesh removed or 6 ramekins
Instructions
- Cut lemons in half lengthwise. Using a spoon or a melon baller scoop out the flesh of the lemon, trying to preserve the shell intact.
- Whisk together egg yolks with sweetener, lemon zest, vanilla extract and limoncello (optional).
- Heat heavy cream., until bubbles form on top.
- Add some cream to the egg yolks. Whisk, then return the mixture to the remaining heavy cream.
- Place the lemon shells in a baking dish. Fill each with the mixture (it will take around 3-4 tablespoons to fill each shell.
- Add cold water tp the baking dish, to cover the shells about 1/2 of their height.
- Bake at 300 for 30 minutes. Cool completely and refrigerate for at least 1 hour.
- When ready to serve sprinkle low carb sweetener to sugar on top of the shells and using a pastry torch melt it.
- Alternatively this can be made in ramekins (6-8 small ramekins).
Nutrition
Calories: 69kcal | Carbohydrates: 8g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 97mg | Sodium: 4mg | Potassium: 11mg | Sugar: 8g | Vitamin A: 130IU | Calcium: 12mg | Iron: 0.3mg
