Lemon Meringue Crème Brûlée

Shushy Turin | 6/16/2024

Cook time:30 minutes plus 4 hour chill time

Servings: Serves 8

Ingredients:

*Lemon Pudding 

• ¾ cup sugar 

• 3 tablespoons cornstarch 

• 1 cup almond milk or milk of choice 

• 1 cup canned coconut milk 

• 4 egg yolks (reserve whites for later)

• ½ cup lemon juice 

• Zest of 3 lemons 

• ¼ teaspoon salt 

Meringue 

• 4 egg whites 

• ½ cup sugar 

• 1 teaspoon vanilla 

Brûlée 

• ¼ cup sugar

Instructions:

Lemon 

• Whisk all your ingredients well until integrated. Place in a sauce pan and cook over low heat, whisking continuously until the mixture is thick enough to coat the back of a spoon.

• Pour the lemon mixture into small ramekins or glass cups. You may run the mixture through a sieve if you prefer a very smooth base. 

• Place in the fridge while you assemble the meringue. 

Meringue 

• In a bowl whisk the egg whites until fluffy and white. Slowly sprinkle in the sugar a little at a time (don't dump it all in). Continue whisking until the eggs are shiny and stay in a stiff peak. 

• Fold in the vanilla. 

• Spread the meringue on the top of the lemon- but only one side. 

Brûlée 

• Sprinkle the sugar on half of the surface of the lemon pudding. 

• Use a blow torch to caramelize the sugar and then torch the meringue to brown. 

• Chill for 4 hours before serving 

• If you don’t have a blow torch you can first caramelize the sugar for the brûlée using the broil function on your oven for about 3-5 minutes and then add the meringue and brown using the broil function for another minute. Keep the cups on a sheet pan about 6 inches from the broiler and broil on high.