Meyer Lemon and Rosemary Brûlées
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).
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- Calories: 261
- Calories from fat: 27
- Fat: 7.9g
- Saturated fat: 3.2g
- Monounsaturated fat: 2.9g
- Polyunsaturated fat: 1g
- Protein: 9.5g
- Carbohydrate: 38.6g
- Fiber: 0.2g
- Cholesterol: 267mg
- Iron: 0.9mg
- Sodium: 104mg
- Calcium: 187mg
- 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
- 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.
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