A delicious caramel lemon cream is today's sweet proposal, perfect to serve after dinner, especially in summer when we need fresh and light dessert options. The combination of the acidity of the lemon with the smoothness of the heavy cream is the secret to making this recipe a success in flavor, texture, and color. This cream can also be prepared by replacing the lemon with orange juice and zest in the same proportions indicated in...
Chefadora AI has the answer - timers, swaps, step-by-step help.
Wash and peel one of the lemons, being careful not to include the white part, which has a bitter taste.
Process the lemon zest with 1/3 cup of the sugar until finely ground and well combined.
In a saucepan, mix the processed zest and sugar mixture with the remaining sugar, the juice of both lemons (strained), and the heavy cream.
Cook over low heat, stirring constantly until it boils. Remove from heat and let cool.
In a bowl, beat the eggs and egg yolks, then add the vanilla essence. Combine this mixture with the cooled cream.
Divide the cream into individual oven-safe molds that have been previously coated with liquid caramel.
Cook in a water bath (bain-marie), covered with aluminum foil, for about 40 minutes or until the surface is set.
Remove from the oven and refrigerate for at least 3 hours.
Serve the caramel lemon cream sprinkled with half a tablespoon of sugar and caramelize the top with a kitchen torch.
Make sure to avoid the white part of the lemon peel when zesting, as it can make the dessert bitter.
For a variation, you can replace the lemon with orange juice and zest in the same proportions.
Ensure the molds are well coated with liquid caramel to make unmolding easier.
Refrigerating the dessert for at least 3 hours helps it set properly and enhances the flavors.
Can I replace the lemon with another citrus fruit?
Yes, you can replace the lemon with orange juice and zest in the same proportions for a different flavor.
How do I avoid a bitter taste in the dessert?
Be careful not to include the white part of the lemon peel when zesting, as it can make the dessert bitter.
Can I prepare this dessert in advance?
Yes, this dessert can be prepared a day in advance and stored in the refrigerator until serving.
What is the purpose of the water bath (bain-marie)?
The water bath ensures even cooking and prevents the cream from curdling or cracking.
How do I caramelize the top without a kitchen torch?
If you don't have a kitchen torch, you can place the molds under a broiler for a few minutes to caramelize the sugar.
