Limoncello Crème Brûlée

Francine Lizotte


Smooth and creamy with a crispy crunch, this elegant Limoncello Crème Brûlée dessert is sure to wow your guests at your next dinner party!


☆☆☆☆☆ 0 votes

6 servings
10 Min
45 Min


  • 2 c
    35% heavy cream
  • 1 large
    vanilla bean, split and scraped
  • 1 tsp
    lemon zest, finely chopped
  • 1 small
    pinch fleur de sel
  • 4 large
    free-run egg yolks
  • 1/2 c
    granulated sugar, plus more for toppings ( 1 tbsp. per ramekin)
  • 2 oz
    limoncello liqueur

How to Make Limoncello Crème Brûlée


  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.
  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.
  3. Meanwhile, in a large mixing bowl, combine egg yolks and sugar; whisk until well blended.
  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.
  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).
  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.
  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
  8. To view this recipe on YouTube, click on this link >>>>

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