Preparing Lemon Thyme Crème Brûlée

A recipe for 4 of an exciting concept – a Lemon Thyme Crème Brûlée that uses crème fraîche as well to give a distinct tartness. Add some almond praline pieces to give extra nutty crunch to what is an indulgent dessert after a good roast dinner. 

Ingredients:

• 200 ml (¾ cup + 1 tbsp) crème fraîche
• 200 ml (¾ cup + 1 tbsp) heavy cream (double cream)
• 5-6 sprigs fresh thyme (or 2 tsp dried thyme)
• Zest of 1 lemon (finely grated)
• 5 egg yolks (large)
• 80 g (⅓ cup + 2 tbsp) granulated sugar (for the custard)
• 4 tbsp granulated sugar (for caramelizing the top)
• 1 tsp vanilla extract
• A pinch of salt

Equipment:

• Medium saucepan
• Mixing bowls
• Whisk
• Fine mesh sieve
• Ramekins (4 small ones)
• Baking dish (large enough to hold the ramekins)
• Oven
• Cooking thermometer (optional)
• Blowtorch (for caramelizing sugar)
• Fine grater (for lemon zest)

Preparation:

Preparation Time: 20 minutes

Cooking Time: 40-45 minutes (plus chilling time of 2 hours or more)

Step-by-Step Process:

1. Infusing the Cream

• Pour the heavy cream and crème fraîche into a medium saucepan. Add the fresh thyme sprigs (or dried thyme) and the lemon zest to the mixture.
• Gently heat over medium-low heat until it begins to steam but doesn’t boil. Remove from the heat and let it sit for 15-20 minutes to infuse the flavors.

2. Prepare the Egg Yolks

• In a mixing bowl, whisk the egg yolks, sugar, vanilla extract, and salt together until the mixture is smooth and pale.

3. Combine the Infused Cream and Egg Yolks

• After the cream has steeped, strain it through a fine mesh sieve to remove the thyme sprigs and lemon zest.
• Slowly pour the warm cream mixture into the egg yolk mixture while continuously whisking to avoid scrambling the eggs.

4. Prepare the Ramekins

• Preheat your oven to 150°C (300°F).
• Pour the custard mixture evenly into the ramekins.
• Place the ramekins in a large baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.

5. Baking the Crème Brûlée

• Carefully place the baking dish in the oven and bake for 40-45 minutes, or until the custards are set around the edges but still have a slight wobble in the center.
• The internal temperature should reach around 75°C (167°F), but the custards should not be fully firm when removing them from the oven.
• Once done, remove the ramekins from the water bath and allow them to cool to room temperature. Refrigerate them for at least 2 hours, or until fully chilled.

6. Caramelizing the Sugar

• Just before serving, sprinkle 1 tablespoon of sugar evenly on top of each custard.
• Use a blowtorch to melt and caramelize the sugar. Hold the flame just above the sugar, moving it in a circular motion until the sugar melts and forms a crispy caramel layer. If you don’t have a blowtorch, place the ramekins under a hot grill (broiler) for 1-2 minutes until the sugar caramelizes.

7. Serving

• Let the caramel cool for a minute to harden. Serve and enjoy!

Nutritional Information (per serving):

• Calories: 415 kcal
• Fat: 32 g
  • Saturated fat: 19 g
• Carbohydrates: 26 g
  • Sugars: 25 g
• Protein: 6 g
• Fiber: 0 g
• Cholesterol: 210 mg
• Sodium: 55 mg

Key Tips:

• The custard is ready when it wobbles slightly in the center but is set around the edges. Over-baking will result in a grainy texture.
• If you don’t have a blowtorch, you can use a very hot broiler, but keep a close eye on it as it can burn quickly.