limoncello crème brûlée

How To Make limoncello crème brûlée

• Step 1
  Preheat the oven to 325ºF and line a baking sheet with a silicone mat or a clean kitchen towel so they don’t slide. Set ramekins on top.
• Step 2
  In a medium pot over medium heat, add cream, vanilla bean, lemon zest and salt; bring the mixture to the point just before it starts simmering. Turn off the heat and let it steep for 5 minutes.
• Step 3
  Meanwhile, in a large mixing bowl, combine egg yolks and sugar; whisk until well blended.
• Step 4
  Discard vanilla pod and slowly pour hot cream into egg yolk mixture, whisking constantly to temper the eggs. Stir in limoncello. Strain mixture through a fine sieve; discard. Pour custard evenly into ramekins and carefully transfer the baking sheet to the oven. Pour hot water 2/3 up the sides of the ramekins.
• Step 5
  Bake until just set with a slight jiggle in the center, about 30 to 35 minutes for shallow ramekins (about 1-inch high) and 35 to 40 minutes for taller ramekins (about 2-inches high).
• Step 6
  Carefully remove ramekins from water and cool on a wire rack. When cool, place on a baking sheet lined with silicone mat and refrigerate for at least 2 hours and up to 3 days.
• Step 7
  Just before serving or up to 2 hours before serving, sprinkle sugar (1 tbsp. per shallow ramekin) evenly over the surface. Using a torch or broiler, heat until the sugar melts and caramelizes. Makes 6 ramekins
• Step 8
  To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=6gwZe7sSlns
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