Lemon Curd Crème Brûlée

Preheat oven to 325°F. In a medium-size saucepan over medium heat, combine the heavy whipping cream, vanilla, and vanilla bean seeds. Whisk constantly until the mixture begins to bubble but not boil. Remove the vanilla cream from heat, and allow it to cool for 15 minutes covered.

Whisk the egg yolks and 1/2 cup of sugar in a medium-size bowl for 2–3 minutes until pale and smooth. Next, and very slowly, add the cream mixture to the eggs and sugar. Stir after every addition until well combined. Do not rush this process.

Add about 1½ tablespoons of Bonne Maman Lemon Curd to the bottom of each ramekin. Place the ramekins in a 9 x 13 baking pan. You may need 2 baking pans to fit all of your ramekins. Next, carefully pour the custard mixture into each ramekin, filling them about halfway to the top.

Add water to the baking pan, being careful not to get water inside the ramekins. The water should go up about halfway to the sides of the ramekins. Carefully move the pan to the oven, and bake for 55-60 minutes, or until the creme has set. Test doneness by gently wiggling the ramekins. If the sides stay still but the center jiggles, it’s ready.

Remove the pan from the oven and then the water bath. First, let it cool on a rack for about 30 minutes, then cover the tops with plastic wrap, and place the ramekins in the refrigerator for at least 2 hours (storing them overnight works best).

To brûlée the tops, evenly add about 1 tablespoon of fine or granulated sugar to the top of each ramekin. Next, heat the ramekins with either a broiler or kitchen torch.

If broiling, position the oven rack at the highest level, about 3–4 inches from the broiler. Preheat the broiler to high for 5–10 minutes. Place the ramekins on a sturdy baking sheet, and put them under the broiler. Monitor the ramekins constantly, as the sugar can turn from golden to burnt in seconds. Once the sugar is golden brown, remove it from the oven immediately. Let the ramekins cool for 15–30 minutes, allowing the sugar to harden and the custard to cool down.

If using a kitchen torch, melt the sugar until it’s liquid and golden brown. Allow the sugar to cool and harden, and then serve immediately!