Lemon Crème Brûlée Style

Ingredients

• 14 egg yolks(80g)
• 260 g sugar(60g)
• 31 lemon lemon zest(5g)
• 4200 g heavy cream(200g)
• 5150 ml milk(150g)
• 6160 g lemon juice(160g)
• 780 g sugar(80g)
• 84 sheet gelatin sheets(8g)
• 925 g sugar for caramelizing(25g)
• 1010 lemons(600g)

Instructions

1. 1Remove the pulp from the lemons and wipe them dry.
2. 2Whisk the egg yolks with 60 g sugar, then add lemon zest, heavy cream, and milk. Mix until smooth.
3. 3Soak the gelatin sheets in cold water.
4. 4Heat lemon juice and 80 g sugar in a saucepan, but do not boil.
5. 5Remove from heat, add drained gelatin sheets, and mix well.
6. 6Pour a thin layer of lemon gel into the hollowed lemons and chill for 20-30 minutes.
7. 7Pour the cream mixture into the lemons.
8. 8Bake the lemons in a water bath at 140°C (285°F) for about 1 hour. The center should still slightly wobble.
9. 9Cool, then refrigerate for at least 4 hours.
10. 10Just before serving, sprinkle each lemon with sugar for caramelizing and caramelize with a blowtorch.