Lemon Crème Brulee

        女儿念叨着 Crème Brulee 好久了，我从前在餐馆吃过一次，印象里甜得发齁，所以一直没有动力做。最近在堂姐家吃到她自己做的柠檬口味，很是不错，而且家里有一把老公买了许久的喷枪，从来没用过，于是下定决心试试新甜品。

• 2.5 cups heavy whipping cream
• 5 large egg yolks, room temperature
• 1/3 cup plus 6 teaspoons sugar, divided
• 1/2 teaspoon salt
• 2 tablespoons grated lemon zest
• 1/2 teaspoon lemon extract

• Preheat oven to 325°. In a large bowl, whisk egg yolks, 1/2 cup sugar and salt until blended but not foamy. 
• In a large saucepan, heat cream until bubbles form around sides of pan; remove from heat. Slowly stir in hot cream egg mix. Stir in lemon zest and extract.
• Place six 6-oz. broiler-safe ramekins in a baking pan large enough to hold them without touching. Pour egg mixture into ramekins. Place pan on oven rack; add very hot water to pan to within 1/2 in. of top of ramekins. Bake until a knife inserted in the center comes out clean (centers will still be soft), 45-50 minutes.
• Immediately remove ramekins from water bath to a wire rack; cool 10 minutes. Refrigerate until cold.
• To caramelize topping with a kitchen torch, sprinkle custards evenly with remaining sugar. Hold torch flame about 2 in. above custard surface and rotate it slowly until sugar is evenly caramelized. Refrigerate 30-60 minutes before serving.

        还没吃，光看着那一个个彩色的小碗，就已经好生喜欢。下面蛋挞浓浓的蛋奶香和细密的口感，加上柠檬的清香和表面焦糖的味道，顾不上卡路里了 😎