Velvety French Lemon and Herb Crème Brûlée

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Classic French crème brûlée infused with fresh lemon zest and a hint of thyme, featuring a caramelized sugar crust and a silky custard beneath. This French-inspired recipe, ready in about 65 minutes, layers heavy cream, large egg yolks, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 390 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 45 min Serves 4 French cuisine 390 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 325°F. In a saucepan, combine 2 cups heavy cream, 1 tbsp fresh lemon zest, and 1 tsp fresh thyme leaves. Heat over medium heat until just simmering, then remove from heat and let steep for 15 minutes.
  2. Step 2: In a mixing bowl, whisk 5 large egg yolks and 1/2 cup granulated sugar together until pale and smooth. Slowly strain the warm cream mixture through a fine sieve into the egg mixture, whisking constantly to prevent curdling.
  3. Step 3: Stir in 1 tsp vanilla extract. Pour the custard evenly into four 6-ounce ramekins.
  4. Step 4: Place ramekins in a large baking dish and add hot water to the dish until it reaches halfway up the sides of the ramekins. Bake for 40-45 minutes until custards are set but still slightly jiggly in the center.
  5. Step 5: Remove ramekins from water bath and cool to room temperature, then refrigerate for at least 3 hours.
  6. Step 6: Just before serving, sprinkle 3 tbsp granulated sugar evenly over each custard. Use a kitchen torch to caramelize the sugar until golden and crisp. Let sit for 2 minutes before serving.

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