Recipes

Limoncello Creme Brulee

by Grant Melton 10:21 AM, May 4, 2017

Aired May 12, 2017

Serves 4
Ingredients

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
 
To garnish:
Berries, lemon slices and edible flowers

Preparation

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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