This is an excellent creme brulee with a slightly tart kick. Serve with fresh fruit slices (orange or kiwi suggested) and whipped cream, if desired.


Recipe Summary

1 hr 9 mins
4 hrs
5 hrs 24 mins
15 mins
6 ramekins


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 300 degrees F (150 degrees C).

  • Bring orange juice, lemon juice, and lime juice to a boil in a saucepan; cook until reduced to about 2 tablespoons liquid, 8 to 10 minutes.

  • Heat cream and 1/3 cup sugar together in a separate saucepan over medium heat, stirring until sugar completely dissolves, 1 to 2 minutes; remove from heat.

  • Whisk egg yolks together in a bowl until frothy. Whisk reduced juice mixture into egg yolks until fully combined. Pour cream mixture in gradually, whisking constantly, until thin custard forms.

  • Strain custard mixture through a fine sieve; divide into six 5-ounce ramekins. Place ramekins in a baking dish; pour in enough boiling water to come half way up the sides of ramekins.

  • Bake in preheated oven until just set, about 1 hour. Remove from oven, cool slightly, and cover ramekins with plastic wrap; refrigerate at least 4 hours.

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

  • Remove plastic wrap from ramekins. Sprinkle 1 tablespoon of sugar in a thin layer over top of each ramekin. Brown sugar under a broiler until golden and caramelized, 30 seconds to 1 minute.

Cook's Note:

Browning sugar to finish the creme brulee can be done with a kitchen torch instead of using a broiler, if desired.

Nutrition Facts

423 calories; protein 4g; carbohydrates 29.7g; fat 33.1g; cholesterol 279.4mg; sodium 37.2mg. Full Nutrition