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).

Yield: 4 servings (serving size: 1 brûlée)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • 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

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

  1. 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.
  2. Preheat oven to 325°.
  3. 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.
  4. 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.
  5. 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.
  6. 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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