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May 13, 2013

WEDDING BLESSINGS....A FRESH NEW LOOK FOR MAY....NOW SERVING MEYER LEMON CREME BRULEE!

A May wedding....what could be more glorious! A dear friend of Miss Judy's was planning a wedding for her daughter and inquired if I could provide some ideas for a Spring wedding. They wanted their theme to be fresh and vibrant! They are also having a destination wedding up in Maine along the coastline. How breathtaking! May is absolutely stunning in late spring  up in Maine so they could have not selected a more beautiful setting.
 
They have selected colors of fresh lemony yellow and vibrant lime green.
I simply cannot wait to see the wedding photos and I know this
wedding is going to be so beautiful!
 
 
 
 
 
 
 
Their rehearsal dinner is going to offer this Meyer Lemon Crème Brulee!
 
 
 
MEYER LEMON CREME BRULEE
1 1/2 Teaspoon Good Vanilla
2-½ cups Heavy Cream
1 teaspoon Meyer Lemon Zest (from About 2 Lemons)
7 whole Large Egg Yolks
½ cups Granulated Sugar
Hot Water, Enough For Water Bath
6 Tablespoons Turbinado sugar

 

Preheat oven to 325°F. Place 6 ramekins (about 6 ounces each) onto a roasting pan, baking pan, or rimmed baking sheet. Add vanilla  to a saucepan, along with the cream and Meyer lemon zest.

Slowly warm cream mixture over medium heat, just until foam begins to form around edge. Remove from heat and let mingle for about 10-15 minutes.

In a bowl, whisk together the egg yolks and sugar until it begins to lighten in color and slightly thicken.Strain the cream mixture at this time.

While continuing to stir, very gradually add the cream mixture into the egg/sugar mixture until all is combined to create the custard base. Work slowly to avoid cooking the eggs.
Pour equal amounts of custard mixture into the ramekins. Transfer baking pan (with filled ramekins) to oven and pour enough hot water into baking pan to come to halfway up the side of the ramekins. Bake until custard is set, but still a little jiggly in the center, anywhere from 35-45 minutes. Remove from oven, let cool.
Cover with plastic wrap and refrigerate for at least 2 hours, or up to 3 days.
When ready to serve, evenly spread the superfine sugar over tops of custards. Using a torch, carefully melt the sugar until golden brown. Let cool until sugar hardens and enjoy!

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