Ingredients

The following ingredients have 4 Servings
  • 4 eggs
  • 1/2 cup sugar
  • plus more for topping
  • 1/3 cup fresh lemon juice
  • 2 tablespoons cornstarch
  • 2 teaspoons lemon zest
  • 1/3 cup heavy cream
  • 2 ounces limoncello
  • Berries
  • lemon slices and edible flowers

Instruction

  • Place eggs, sugar, lemon juice and cornstarch in a shallow saucepot and whisk to combine
  • Place saucepot on the stove top and turn the heat to medium
  • Whisk the mixture until it starts to bubble around the edges, about 6-8 minutes
  • Whisk in the heavy cream and limoncello
  • (The mixture should thicken up considerably when you add the cream
  • ) Remove the pot from the heat
  • Set a sieve or fine-mesh strainer over a bowl and pour the warm mixture into the sieve, using a rubber spatula to push the mixture through to ensure the mixture is very smooth
  • Discard any small bits left in the sieve
  • Divide the silky mixture evenly between 4 8-ounce ramekins
  • Place the ramekins into the fridge and chill for at least one hour
  • To serve, remove ramekins from the fridge and top each pudding with 1 1/2 teaspoons of sugar
  • Flatten the sugar into an even layer then use a kitchen torch to torch the tops of the crème brulées until the sugar melts and turns amber in color
  • Let set for a minute or two until the sugar hardens again before serving garnished with fresh fruit, a slice of lemon and some edible flowers
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