A smooth lemon-vanilla custard baked gently in a bain-marie, chilled until set, then finished with a thin brûléed sugar crust and fresh strawberries — elegant, bright, and classic.
Base recipe = 1 batch.
Ingredients
- 1000 ml heavy cream
- 113 ml whole milk
- 200 g granulated sugar (custard)
- 200 g egg yolks
- 100 g whole eggs
- 3 g vanilla bean seeds
- 1 g sea salt
- 5 g lemon zest
- 57 g fresh strawberries (for garnish)
- 0 sugar (as needed) for brûlée topping
Instructions
- Heat oven to 300°F / 150°C. Place ramekins in a deep baking dish.
- Warm cream, milk, vanilla, lemon zest, and salt until steaming (do not boil).
- Whisk yolks, whole eggs, and sugar until smooth. Slowly temper with the hot cream, whisking constantly.
- Strain into a pitcher. Pour into ramekins.
- Add hot water to the dish to come halfway up the ramekins. Bake until just set with a slight wobble, 35–45 minutes.
- Cool to room temperature, then refrigerate 3–4 hours (or overnight).
- Top each custard with a thin, even layer of sugar and brûlée with a torch until caramelized.
- Garnish with fresh strawberries and serve immediately.