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Husband, father, inline skater, cycling and triathlon athlete and sometimes coach, graduate civil engineer, commercial and residential and commercial Broker Realtor® working in Ellum, Expo Park, Munger, Peak Suburban, PD 98, PD 269, Swiss Avenue, Baylor PD, all of in-town east Dallas, former home building land acquisitions executive, home builder, home designer (chief architect X3 design solutions), LEED Green Associate (GA), NAHB Green Professional (CGP), NAHB Graduate Builder (CGB), Universal Design and Accessability student and Certified Aging in Place Specialist (CAPS), Advanced Historic Home Specialist certified by Preservation Dallas..........EdgyDad is Biff Bailey of Dallas, Texas

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Lemon Creme Brulee

Great w good coffee, posted in honor of valentines day. Makes an excellent valentines gift

Last Update: 2014-02-15 19:10:14

Basic proportions of the custard:

It takes about 3/4 cup custard to fill the ramekins to nearly boiling over, and this requires about 5 cups of heavy creme. Do the math: 8 times 12 oz is 48 oz. 40 oz creme plus 10 egg yolks seems about right.

Bake at 325 and figure 30 to 35 minutes for the 3 cup recipe and ratio up for more. 5 cups would not necessarily need 50 to 55 minutes, check for firm edges and loose centers.

Heat the creme, zest and salt of low heat till really hot but not boiling and remove from heat. Whisk beaten eggs into the creme or vice versa. Add the vanilla and lemo juice if you did not not before. At some point sceen out the lemon zest and load the ramekins. Bake in water bath. Cool 20 minutes and chill 4 hours.

Reader Comments

Changes to the recipe
by: edgyDad on: 2018-09-22 19:41:36
Time and trial is a teacher. I’ve learned the basic ratios are 1 yolk, 1 tbl sugar (we prefer light brown), 1/2 to 2/3 cup of creme / liquid. I also learned to rock the lemon flavor by replacing 1/2 to 3/4 cup of creme with lemon juice. You may like, I do, to skip the sugar glaze and eat with banana slices and, of course, a latte.

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