Classic Italian Creme Brulee Recipe

Instructions

1. Preheat oven 325 degrees F.

2. Combine cream and lemon zest in a saucepot and bring to a simmer for at least 10 minutes.

3. Strain your cream mixture and discard the lemon zest. Set aside.

4. Combine sugar, egg yolks, whole egg, and salt in a mixing bowl. Whisk for roughly 5 to 7 minutes until the sugar has melted and the egg has turned pale.

5. Temper your egg mixture by pouring roughly ⅓ cup of the hot cream mixture. Slowly whisk in hot cream mixture until evenly incorporated.

6. Pour the tempered egg into your remaining cream mixture and whisk until evenly incorporated.

7. Pour your mixture into ramekins until ¾’s full. Pour enough hot water into the bottom of your roasting pan until it covers at least ⅓ of your ramekins.

8. Bake for roughly an hour or until the custards are set. These should still wobble slightly when moved.

9. Cool the custards briefly onto wire racks.

10. Chill the custards completely for at least 4 hours, best if overnight. Do not remove them from the ramekins.

11. Before serving, sprinkle a thin layer of sugar to cover the top completely of each custard.

12. Using a kitchen torch, caramelize the sugar until golden brown.

13. Serve immediately. Have your guests tap their spoons to crack the sugar top and enjoy their creme brulee.