Veggie
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dessert · French
Lemon Meringue Tart
A classic French lemon tart with a crisp sweet pastry shell, intensely bright lemon curd, and a softly toasted Swiss meringue crown.
Vegetarian
Gluten-free
French
Crème Brûlée
Silky vanilla custard beneath a glassy caramel shell, baked gently in a water bath for an elegant French dessert with contrasting textures.
312 min
4 servings
Medium
How to prepare
1
Heat the oven to 150°C. Place four 150 ml ramekins in a deep roasting pan, leaving space between them, and bring a kettle of water to a boil.
2
Warm 400 ml of the cream with the vanilla seeds, split bean, and salt in a saucepan over medium heat until steaming and just beginning to form bubbles at the edge; do not boil. Remove from the heat and let stand for 5 minutes.
3
Whisk the egg yolks with 50 g of the sugar in a bowl until smooth and slightly thickened. Gradually whisk in the warm cream, then whisk in the remaining 100 ml cream. Strain the mixture into a jug and discard the vanilla bean.
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4
Divide the custard among the ramekins. Pour the boiling water into the roasting pan until it reaches halfway up their sides. Bake for 35 to 40 minutes, until the edges are set and the centers still tremble slightly. Carefully remove the ramekins from the water bath and cool at room temperature for 30 minutes.
5
Cover and refrigerate for at least 4 hours, preferably overnight. Just before serving, sprinkle each custard with about 7 g of the remaining sugar in a thin, even layer. Caramelize with a kitchen torch until deep amber and glassy, then rest for 2 minutes so the shell hardens before serving.
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Why this recipe works
A low, water-bath bake protects the egg custard from curdling, while the final blast of heat transforms a thin layer of sugar into a crisp caramel shell.
Storage and reheating
How to store it
Cover the chilled custards and refrigerate for up to 3 days. Caramelize the sugar just before serving for the best crackling crust.
How to reheat it
Do not reheat. Serve the custard cold after caramelizing the sugar topping.
Nutrition / serving
584kcal
10.00 gprotein
24.21 gcarbs
50.50 gfat
Ratings and reviews
0.0/ 5
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