Meyer Lemon and Rosemary Brûlées

Meyer Lemon and Rosemary Brûlées Recipe
Randy Mayor
Meyer lemons are rounder and sweeter than regular lemons and have a subtle flowery scent. If you can't find Meyer lemons, use two teaspoons regular lemon rind (and save the juice to use in Baby Artichokes with Creamy Horseradish-Dill Dip, page 198).

Yield:

4 servings (serving size: 1 brûlée)

Recipe from

Cooking Light

Nutritional Information

Calories 261
Caloriesfromfat 27
Fat 7.9 g
Satfat 3.2 g
Monofat 2.9 g
Polyfat 1 g
Protein 9.5 g
Carbohydrate 38.6 g
Fiber 0.2 g
Cholesterol 267 mg
Iron 0.9 mg
Sodium 104 mg
Calcium 187 mg

Ingredients

1 cup whole milk
1/2 cup evaporated fat-free milk
1 tablespoon grated Meyer lemon rind
1 teaspoon chopped fresh rosemary
1/2 cup sugar
3 large egg yolks
2 large eggs
1/4 teaspoon vanilla extract
2 tablespoons sugar

Preparation

Combine the first 4 ingredients in a medium saucepan. Heat mixture over medium heat to 180° or until tiny bubbles form around edge (do not boil), stirring occasionally. Remove from heat. Cover and steep 10 minutes.

Preheat oven to 325°.

Combine 1/2 cup sugar, egg yolks, and eggs in a medium bowl, stirring with a whisk. Strain milk mixture through a sieve into egg mixture, stirring well with a whisk. Stir in vanilla. Return mixture to pan. Cook over medium-low heat 5 minutes or until mixture coats a spoon.

Divide the mixture evenly among 4 (6-ounce) ramekins. Place ramekins in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch.

Bake at 325° for 30 minutes or until center barely moves when ramekin is touched. Remove ramekins from pan; cool completely on a wire rack. Cover and chill at least 1 hour or overnight.

Sift 2 tablespoons sugar evenly over custards. Holding a kitchen blowtorch about 2 inches from the top of each custard, heat the sugar, moving the torch back and forth, until sugar is completely melted and caramelized (for about 1 minute). Serve immediately.

Note:

April 2005
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