It seems that the birds chirp a little louder each morning, the sun is a little warmer, and everything is a little greener. On Saturday we went to the farmers market to enjoy the sun, fresh fruits and veggies, and stretch our legs. Of course, we forgot to get cash before we arrived and felt like goobers trying to pick the things we wanted to buy with the 15 dollars in our combined wallets. #embrassing
But we got flowers and lemons, which is all I needed to be perfectly happy! For our humble easter dinner I decided to forgo a tower beautiful cake that I had planned and made these lemon berry creme brulees instead. They are exactly what you need to end a salty ham feast. It’s light and fresh and you get to eat sugared berries soaked in lemon juice which might be my favorite thing in the entire world. Top that with a sprinkle of fresh lemon zest and you can go to bed because the day couldn’t get any better after a custard like that.
You’ll find me with a spoon devouring the rest of them in my kitchen, thanks.
- 2 cups heavy cream
- 2 lemons
- 5 egg yolks
- ½ cup plus additional sugar
- ½ cup blueberries
- ½ cup sliced strawberries
- To make the creme brulee, preheat your oven to 325 F.
- Using a vegetable peeler, peel all of the skin from one lemon and place in a saucepan with the cream, and juice from one lemon. Place the saucepan over medium heat and bring to a boil.
- Reduce heat and simmer, stirring the cream occasionally for 5 minutes. Remove from the heat and set aside.
- In a heatproof bowl whisk together ½ cup of sugar with the egg yolks until light.
- In a thin stream add ½ cup of warm cream to the yolk mixture, whisking continually. Temper the egg yolks into the remaining cream in a thin stream, whisking the entire time to avoid the eggs cooking.
- Strain the custard through a fine mesh sieve and discard the lemon peel and any cooked egg bits that might have formed.
- Pour the custard into individual ramekins placed in a roasting pan. pour water into the roasting pan until it comes up to the middle of sides of the ramekins.
- Bake 30 to 35 minutes until the custard is set, but the middles still jiggle a little when you shift the pan.
- Remove from the oven and let cool. If making ahead, chill the custards in your fridge and then finish the rest of the recipe prior to serving.
- Sprinkle the tops of each custard with about a tablespoon of sugar and use a chef''s cooking torch to lightly burn the sugar. If you don't have a torch, place them on a baking tray and broil them in your oven. Just make sure you keep the door cracked and you watch them every step of the way to make sure they don't get too black!
- Mix the berries with 3 Tablespoons of sugar and the juice of 1 lemon. Dust the creme brulees with lemon zest and serve with berries.