Crème Brûlée

Ingredients

• 1 Organic lemon
• 1 Vanilla bean
• 200 ml milk
• 200 g heavy cream
• 60 g coconut sugar
• 4 egg yolks

Instructions

1. 1.

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

2. 2.

   Whisk the egg yolks in a bowl and slowly pour them into the hot vanilla cream while constantly stirring. Add the lemon juice and zest, mixing well. Divide the mixture among oven‑proof ramekins and place them in a deep baking dish.

3. 3.

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

4. 4.

   Sprinkle the remaining sugar over the crème brûlée, caramelize it with a torch until golden brown, and serve.