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Lemon meringue crème brûlée

ByronTalbott · ♥ 481 likes · 7.6K views · 4 min video

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Read about whole eggs in the BrightCulinary Book

Lemon meringue crème brûlée, from the video
Timestamp
Ingredients
Method
Techniques
  • 1½ cup cream
  • ¼ cup sugar
  • ½ pod fresh vanilla beans or vanilla bean paste
  • 7 whole egg yolks
  • 1 lemon fresh lemon juice
  • ¼ cup water
  • ½ cup sugar
  • 2 whole egg whites
  • 1 tsp cream of tartar
▶ 0:14
Put cream, sugar, vanilla bean or paste and lemon zest in a sauce pot and heat to just before a simmer.
Lemon-vanilla cream and the yolksWhisking
▶ 0:30
  • 1 whole zest of a lemon
Separate the eggs and whisk the yolks well in a metal bowl.
▶ 0:55
Strain the hot cream and whisk it slowly into the yolks a little at a time until fully incorporated. Finish with fresh lemon juice and pour into the dishes.
▶ 1:33
Torch the air bubbles off the top of the custard.
▶ 1:45
Place in a 325F oven, pour water into the tray to about halfway up the dishes, and bake about 45 minutes.
Baking in a water bathBaking
▶ 2:03
Bring water and sugar in a sauce pot to about 240F.
Italian meringueWhisking
▶ 2:03
Whisk cream of tartar into the egg whites until foamy.
▶ 2:19
Pour in the hot syrup slowly while whisking constantly; whisk to soft peaks.
▶ 2:41
When the custard reads around 170F internally, remove, cool slightly, and refrigerate to set for an hour or two.
Checking and chilling the custard
▶ 3:00
Pour a thin layer of castor sugar over the set custard and torch to dark golden brown.
Brûlée top, torched meringue and garnish
▶ 3:00
  • castor sugar
Add a dollop of the meringue and torch to dark golden with a little burnt edge.
▶ 3:14
  • spiced brown butter creme brulee
Garnish with a spoonful of the spiced brown butter crumble from the earlier video.