Crème Brûlée with Lemon in Fruit Shell

Name: Crème Brûlée with Lemon in Fruit Shell
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 servings
Cuisine: Bucătărie franceză
Ingredients: 450 ml whipping cream (33–35 %); 6 egg yolks; 70 g granulated white sugar; 1 vanilla pod; 600 g lemons (approx. 3–4 large pieces); 100 g lemon curd

50 min

Under an hour

Sezamo

Ingredients

Price per portion:RON 9.83

Ingredients

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Whipping cream 450 ml de smântână pentru frișcă (33–35 %)

Chicken eggs 6 gălbenușuri de ou

White granulated sugar 70 g de zahăr tos alb

Bourbon vanilla sugar 1 păstaie de vanilie

Lemon 600 g de lămâi (aprox. 3–4 bucăți mari)

Lemon Curd 100 g de cremă de lămâie (Lemon curd)

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.