Velvety French Lemon and Herb Crème Brûlée
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 desserts 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.
Ingredients
- 2 cups heavy cream
- 5 large egg yolks
- 1/2 cup granulated sugar
- 1 tbsp fresh lemon zest
- 1 tsp fresh thyme leaves
- 1 tsp vanilla extract
- 3 tbsp granulated sugar for topping
Instructions
- 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.
- 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.
- Step 3: Stir in 1 tsp vanilla extract. Pour the custard evenly into four 6-ounce ramekins.
- 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.
- Step 5: Remove ramekins from water bath and cool to room temperature, then refrigerate for at least 3 hours.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Velvety French Lemon and Herb Crème Brûlée take to make?
Total time is about 65 minutes (20 min prep + 45 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Velvety French Lemon and Herb Crème Brûlée?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Velvety French Lemon and Herb Crème Brûlée?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Velvety French Lemon and Herb Crème Brûlée for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Velvety French Lemon and Herb Crème Brûlée?
French desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
