- 4 eggs
- 1/2 cup sugar, plus more for topping
- 1/3 cup fresh lemon juice
- 2 tablespoons cornstarch
- 2 teaspoons lemon zest
- 1/3 cup heavy cream
- 2 ounces limoncello
- Berries, lemon slices and edible flowers
Place eggs, sugar, lemon juice and cornstarch in a shallow saucepot and whisk to combine. Place saucepot on the stove top and turn the heat to medium. Whisk the mixture until it starts to bubble around the edges, about 6-8 minutes. Whisk in the heavy cream and limoncello. (The mixture should thicken up considerably when you add the cream.) Remove the pot from the heat.
Set a sieve or fine-mesh strainer over a bowl and pour the warm mixture into the sieve, using a rubber spatula to push the mixture through to ensure the mixture is very smooth. Discard any small bits left in the sieve. Divide the silky mixture evenly between 4 8-ounce ramekins. Place the ramekins into the fridge and chill for at least one hour.
To serve, remove ramekins from the fridge and top each pudding with 1 1/2 teaspoons of sugar. Flatten the sugar into an even layer then use a kitchen torch to torch the tops of the crème brulées until the sugar melts and turns amber in color. Let set for a minute or two until the sugar hardens again before serving garnished with fresh fruit, a slice of lemon and some edible flowers.
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