Crème Brûlée with Lemon in Fruit Shell
(0)
50 min
Under an hour
Sezamo
O variantă incredibil de proaspătă și elegantă a clasicului desert francez. Acest Crème Brûlée cu lămâie este servit direct în coji de lămâie, oferind un contrast perfect între crema fină cu vanilie și crusta crocantă de zahăr caramelizat. Un desert rafinat, ideal pentru a impresiona musafirii la orice ocazie specială.
Ingredients
Preparation method
Preparing the Lemons
Cut the lemons in half lengthwise and carefully scoop out the pulp. Trim a small amount from the base of each half to provide stability. Place the lemon halves in a baking dish and pour hot water into the dish until it reaches halfway up the shells. Place the dish in the preheated oven at 150 °C and leave them there while you prepare the cream; this process will help dry the inside of the shells.
Preparing the Cream and Baking
In a saucepan, pour the whipping cream. Add the scraped seeds from the vanilla pod, as well as the whole pod. Heat the mixture until it's almost at boiling point.
In a separate bowl, mix the egg yolks with the sugar and lemon curd. Use a whisk to obtain a homogeneous and smooth mixture.
Chef's tip
For a more intense flavor, you can add a teaspoon of Limoncello liqueur to the lemon curd mixture before combining it with the egg yolks.
15 min
Under an hour
