Crème Brûlée

Ingredients

• 1 Organic lemon
• 1 vanilla pod
• 200 ml milk
• 200 g heavy cream
• 60 g Coconut blossom sugar
• 4 egg yolks

Instructions

1. 1.

   Wash the lemon hot, dry it, grate its zest finely. Then halve it and squeeze out the juice. Split the vanilla pod lengthwise, scrape out the seeds, and combine with milk, cream, and 40 grams of coconut blossom sugar; bring to a boil. Remove from heat and discard the pod.

2. 2.

   Whisk the egg yolks in a bowl and slowly pour them into the hot vanilla cream while constantly stirring. Stir in lemon juice and zest. Distribute into oven‑proof ramekins and place them in a deep baking dish.

3. 3.

   Pour hot water over the ramekins so they sit about two‑thirds submerged. Bake in a preheated oven at 150 °C (fan 130 °C; gas: level 1–2) for about 40 minutes until set. Remove, let cool, and chill in the refrigerator for at least 2 hours.

4. 4.

   Sprinkle the remaining sugar over the custards, caramelize with a torch to a golden brown crust, and serve.