Lemon-Strawberry Creme Brulee



There are many ways to treat yourself, but with this homemade lemon-strawberry creme brulee it is just fantastic.  What is a girl to say, but girls just want to have fun.  Now this how you treat someone who is classy and elegant. Let me share how simple and quick it is to make.

Creme Brulee Ingredients:

  • 4 egg yolks
  • 1/2 cup sugar
  • 2 tsp vanilla extract
  • 3 cups of heavy cream
  • lemon syrup

Oven- Preheated to 325

Boil water on stove

Mix egg yolks, sugar, and vanilla together on low speed with a mixer

Heat heavy cream in a pot, make sure it is hot, but not a boil

Remove the heavy cream from the stove then slowly add it to the egg mixture

Add lemon syrup to the  mixture

I recommend putting your mixture in a pitcher to pour in ramekins

Fill the ramekins nearly to the top

Set your ramekins in a baking pan and pour the boiling water in the baking pan making sure not to get it into your mixture

Water should be half way on the sides of your ramekins

Baking time varies it is usually around 45 mins. until the custard is set.

The custards are then removed from the water and set aside to cool. The next step is to place the custards in the fridge to firm.  They are in the fridge for about 4 hours.

Ingredients for lemon syrup:

*water (around 1/2 cup)

*lemons (around 3)

*white sugar (around 1 1/4)

I never measure I just make for my taste. If you have over enough you can place the syrup in a close container and place it in the fridge to eat with pancakes or waffles. Just a suggestion.

  • Place water, sugar, and  squeezed lemon juice in a sauce pan. Stir well while it is coming to a boil. Lower the heat and let simmer until the sugar dissolve and syrup is thickening. Let cool down

Ingredients for strawberry syrup is the same but you use strawberries instead of lemons. You can add strawberries to the boil or wait and add afterwards. Mix it in to the mixture if you wait to add.

At the end I topped my creme brulee/custard with strawberry syrup and a slice of lemon.

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