Comments 6

Lemon Brûlée

I have good and bad news today. The bad news is, I want to say sorry that no menu planner today. I guess I don’t have enough posts yet 😦

But the good news is, finally I have chance to post my awesome Lemon Brûlée. Well actually not my recipe, it was from my pastry chef. Hmm, I’m not sure if I have mentioned that I used to work in the kitchen before. Yes yes, I know I’m still working in the kitchen but its my own kitchen :D. I worked in a hotel for almost 3 years. And had to quit on my first trimester of my pregnancy. I had a VERY bad morning sick (actually all-day-long-for-2-months-sick).

So, I have to admit that he was the best pastry chef I’ve ever had. I worked in 3 hotels before but never met a chef like him. He was a good team leader for me. Even though he always call me smelly (I dunno why, I’m sure I’m not that smelly 😉 ) but I still like him. He taught me many things and always shared his great recipes too. So please don’t tell him I share this recipe with you, otherwise he might scold me 😆

Ingredients (for 5 servings):

5 egg yolk

90 grams sugar

85 ml milk

500 ml cream

Zest from 2 lemons

1 tsp vanilla extract

How to:

– Preheat oven to 120 deg C.

– In a medium pot, pour milk and cream and bring it to almost boil. NOT TO BOIL. You’ll know when you can see bubbles from the edges then take the pot off from the heat.

– In a bowl, mix egg yolk, lemon zest, vanilla and sugar until pale.

– Pour 1/3 of milk mixture into the egg mixture. Mix well (make sure you keep mixing / stirring, otherwise you’ll get an omelette). Then pour the rest of the milk mixture.

– Scrape (is it right? my English is rusty :oops:) the foam from the mixture, so you’ll have nice and smooth brulee.

– Pour the mixture into small ramekins.

– Get a deep dish tray and pour water in it. We’ll cook it in bain marie.

– Put the ramekins in the tray then bake it in oven for 35 minutes in 95 C.

– To know when it’s done, you can shake the tray, if it’s wobble in a firm way then its done. Or you can poke it with your finger too if you dare 😀

– Take it off from the oven and cool it down. When it’s cold enough then you can put in the fridge for at least 2 hours.

– To serve, sprinkle some brown sugar on top then use kitchen torch to burn it up. In the picture, I served this with my fork cookies.

The fun thing for me is when I can crack the caramel on top of the brulee. It’s fun. You should try it yourself hehehe 😀

It seems complicated, but it’s not. It’s very simple and very tasty too.

Good luck! 🙂



  1. Kelly says

    I want to lick the screen! That looks amazing – just like that little fork-cookie which I’d probably refer to as half-a-“yo-yo” cookie 🙂

    • Mrs. D says

      Thank you Kelly. Hehehe.. Half yoyo also work. But since my hubby’s grandma call it fork cookie then I just stick with the original name 😀
      Thanks for stopping by 🙂

    • Mrs. D says

      Aaaaah.. sorry chef 😛
      I can remove the recipe if you want 😀

A nice comment will make my day ^^

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