Bring your creme brulee up a notch with a lemony summer twist. It’s the perfect light dessert to finish off any meal.

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PREP15 min
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Cooking45 min
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Ready in1 h



  1. Step
    Preheat the oven to 325˚F.
  2. Step
    In a large saucepan, pour Ontario heavy cream followed by lemon zest and heat mixture on low. Once warm, stir in sugar and salt, stirring occasionally. When it begins to boil, remove from heat.
  3. Step
    In a large bowl add egg yolks and begin whisking. Gradually pour hot cream a bit at a time to incorporate. Once fully combined, pour through a fine-mesh sieve. Add vanilla and 1 tbsp lemon juice. Divide into ramekins.
  4. Step
    Prepare a water bath by filling a roasting pan with water until it reaches the ramekins halfway. Bake for 30-35 minutes until the custard has set. Once ready, remove from the roasting pan and let sit.
  5. Step
    Sprinkle sugar and lemon zest overtop and caramelize sugar with a blowtorch until a dark amber colour emerges. Once hardened, serve.


Nutrition Facts :

Servings : 6
Amount per serving

Calories 299
Total Fat 26.8g
Saturated Fat 15.5g
Cholesterol 292mg
Sodium 31mg
Total Carbohydrate 12.5g
Dietary Fiber 0.5g
Total Sugars 9g
Protein 4.1g
Vitamin D 49mcg
Calcium 66mg
Iron 1mg
Potassium 91mg

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