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Light Lemon and Nutmeg Brulee

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Serves: 4
2 lemons
500ml / 16 fl oz full-fat milk
1 cinnamon stick
freshly grated nutmeg
4 egg yolks
115g / 4 oz caster sugar
2 tbsp cornflour

Pare strips of rind from the lemons and put them in a pan with the milk, cinnamon and a sprinkling of grated nutmeg. Bring just to the boil, then reduce the heat and simmer very gently for 10 minutes.

In a heatproof bowl, whisk together the egg yolks and 50g / 2 oz of the sugar until foamy, then stir in the cornflour. Strain the milk over the egg mixture, stirring constantly, then return to the pan and cook over a gentle heat, stirring, until thickened and smooth. Simmer gently for 5 minutes.

Pour the mixture into 4 shallow flame proof dishes. Allow to cool and then chill for at least 4 hours, or preferably overnight, until they are lightly set.

Preheat the grill to high. Sprinkle the dishes with the remaining sugar - you may need a little extra if the dishes are particularly shallow and wide. Place under the hot grill or use a gas-gun, blow-torch, cataplana or salamander to caramelize the tops. Serve or chill until you are ready to serve.

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