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Lemon Brûlée

Lemon Brûlée

These Lemon Brulees are the kind of dessert that looks far more involved than it actually is. The cream sets inside scooped-out lemon halves, and just before serving a thin layer of Natvia Natural Sweetener goes under the blowtorch until it turns golden and glassy. That satisfying crack, a clean hit of lemon, a smooth creamy centre underneath. Make them the day before and torch just before you bring them out.

Prep Time: 15

Cook Time: 10

Servings: 6

Ingredients:

  1. 3 lemons, halved lengthways, flesh fully scooped out and reserved
  2. 475ml heavy cream
  3. 100g Natvia Natural Sweetener
  4. 75ml fresh lemon juice (from the scooped lemon flesh or additional lemons)
  5. Natvia Natural Brown Sweetener, for caramelising
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Natvia Natural Sweetener Canister 350g

Natvia Natural Sweetener Canister 350g

$7.75 AUD

Method:

  1. Slice lemons in half lengthwise
  2. Gently scoop out the flesh (save for juice!)
  3. Combine the cream and Natvia Natural Sweetener in a small saucepan. Heat over medium, stirring until the Natvia fully dissolves.
  4. Bring to a boil, then reduce to a steady simmer for 4 to 5 minutes. Keep a close eye on it so it does not boil over.
  5. Remove from the heat and stir in the lemon juice. Allow to cool to room temperature.
  6. Once cooled, strain through a fine mesh sieve into a jug.
  7. Place the 6 scooped-out lemon halves on a flat tray (use a small piece of crumpled foil under each half to keep them level). Pour the cream mixture in, filling each to the brim. Any leftover mixture can go into small ramekins.
  8. Refrigerate for at least 3 hours until fully set.
  9. Just before serving, sprinkle a thin, even layer of Natvia Natural Brown Sweetener over each brulee. Blowtorch in steady circles until caramelised and glassy.

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