O Crème Brûlée é uma sobremesa clássica francesa que encanta pela sua simplicidade e pelo contraste de texturas. Esta versão é delicadamente perfumada com lúcia-lima, que lhe confere um subtil aroma cítrico e herbal, tornando-a única e refrescante. A crosta de açúcar caramelizado quebra-se para revelar um creme sedoso e aveludado, numa experiência verdadeiramente inesquecível.

Ingredientes

  • 1/2L Leite
  • 200 ml de natas
  • 6 folhas de lúcia-lima
  • 10 gemas
  • 200g de Açúcar Branco
  • Açúcar mascavado para torrar

Preparação

  1. Numa panela junte o leite, as folhas de lúcia lima e as natas, e deixe aquecer até começar a ferver ligeiramente. Desligue o lume e reserve durante alguns minutos.
  2. Numa taça bata as gemas com uma açúcar (basta com um fouet) até obter uma mistura esbranquiçada.
  3. Junte as mistura de natas e leite a esta preparação e mexa par dissolver o açúcar.
  4. Coa e coloque nos ramequins.
  5. Coloque estes num tabuleiro, com água até metade da sua altura e leve a forno pré-aquecido (150ºC) durante 50 minutos. Deve ficar firme, mas com o centro ainda um pouco mole. Não se preocupe, que acaba por ficar bem.
  6. Deve levar os ramequins ao frio, antes de queimar o açúcar. Pode até fazer num dia para comer no outro.
  7. Deve queimar só na hora de servir.
  8. Coloque açúcar mascavado e queime com um maçarico, ou com um ferro de queimar.

Fancy cracking into an elegant classic? The English recipe is waiting for you below.

Lemon Verbena Crème Brûlée

Crème brûlée, meaning “burnt cream,” is the quintessential dessert for showcasing elegant simplicity. Its magic lies in the delightful contrast between the shattering, caramelised sugar topping and the cool, silky-smooth custard beneath. This version is infused with the subtle, citrus-like fragrance of lemon verbena, which adds a beautiful, refreshing twist to the rich custard.

The secret to a perfect, wobble-free custard is gentle cooking. This is achieved by baking the ramekins in a water bath (bain-marie), which ensures the custard cooks slowly and evenly, preventing it from curdling and resulting in a flawlessly smooth texture. While this recipe uses lemon verbena, you can easily create the classic version by substituting the leaves with a split vanilla pod.

For that signature “crack,” the custard must be thoroughly chilled before the sugar is torched, ideally overnight. The recipe calls for brown sugar, which adds a lovely caramel note, but for a classic, glass-like finish, you can use white caster sugar, as it melts more cleanly.

Ingredients

  • 500ml whole milk
  • 200ml double cream
  • 6 fresh lemon verbena leaves
  • 10 large egg yolks
  • 200g caster sugar
  • Light brown sugar, for the topping

Method

  1. In a heavy-based saucepan, combine the milk, double cream, and lemon verbena leaves. Heat gently over a medium heat until the mixture just begins to simmer around the edges. Do not let it boil. Remove from the heat, cover, and let the lemon verbena infuse for 15-20 minutes.
  2. In a large bowl, whisk the egg yolks and caster sugar together until the mixture is pale, thick, and has increased in volume.
  3. Slowly pour the warm, infused cream-and-milk mixture over the yolks, whisking continuously. This process, known as tempering, prevents the eggs from scrambling[9].
  4. Strain the custard mixture through a fine-mesh sieve into a jug to remove the lemon verbena leaves and ensure a perfectly smooth consistency.
  5. Preheat the oven to 150°C (130°C Fan / 300°F / Gas Mark 2). Arrange 6-8 ramekins in a deep roasting tin. Pour the custard mixture into the ramekins.
  6. Carefully pour hot water into the roasting tin so that it comes halfway up the sides of the ramekins. Bake for 50-60 minutes. The custards are ready when they are set around the edges but still have a slight wobble in the centre[14].
  7. Carefully remove the ramekins from the water bath and let them cool to room temperature. Then, chill them in the refrigerator for at least 4 hours, or preferably overnight, until completely cold and firm[11].
  8. Just before serving, sprinkle a thin, even layer of light brown sugar over the top of each chilled custard. Caramelise the sugar using a kitchen blowtorch until it is golden brown and bubbling. Alternatively, place the ramekins under a very hot grill (broiler) for a minute or two, watching them closely until the sugar melts[13].
  9. Allow the caramel to cool and harden for a minute or two before serving immediately.