No-Bake Lemon Brulee

1. 1

   Add cream to a saucepan; add in the sugar, and heat gently, stirring constantly, until the sugar has completely dissolved.

2. 2

   Bring to a boil and cook for 2-3 minutes, stirring frequently (don't let it curdle).

3. 3

   Take the saucepan off the heat and stir in the lemon zest, then gradually mix in the juice.

4. 4

   Pour the lemon cream into 6 (3/4 cup) ramekins or custard cups and leave to cool, then chill in the refrigerator for 3-4 hours until set.

5. 5

   About 25 minutes before serving, sprinkle the tops of the desserts with powdered sugar.

6. 6

   Caramelize with a blowtorch then leave at room temperature.

7. 7

   Serve on small saucers with crisp cookies or orange segments.

* Per serving · 4 servings · Values may vary.

No additional tips available.