Meyer Lemon Creme Brûlée

Dessert | 4 servings

This ultimate indulgence is a love letter to the Bee's Knees—silky, custard-y creme brûlée infused with the specific brightness of Meyer lemon, one of the cocktail's key ingredients. The caramelized sugar crust provides satisfying crunch, while the creamy interior melts on the tongue with pure citrus flavor. It's the perfect ending to a sophisticated evening.

Ingredients

• 1½ cups heavy cream
• ½ cup whole milk
• 1 vanilla bean, split and scraped (or ½ teaspoon vanilla extract)
• 2 tablespoons Meyer lemon zest
• 1 tablespoon fresh Meyer lemon juice
• 1 tablespoon honey
• 4 large egg yolks
• 2 tablespoons granulated sugar
• Pinch of sea salt
• 4 teaspoons demerara sugar for topping

Instructions

1. Preheat oven to 325°F.
2. Heat cream and milk in a saucepan with vanilla bean (or extract) until steaming. Remove from heat.
3. Stir in Meyer lemon zest and let steep for 10 minutes. Remove vanilla bean pod if used.
4. In a bowl, whisk together egg yolks, granulated sugar, and sea salt until pale, about 2 minutes.
5. Slowly pour warm cream mixture into egg yolks while whisking constantly.
6. Stir in lemon juice and honey.
7. Strain through a fine-mesh sieve.
8. Pour custard into four ramekins and place in a water bath (baking pan filled with hot water to come halfway up the sides of the ramekins).
9. Bake for 20-25 minutes until custards are set around the edges but still slightly jiggly in the center.
10. Remove from water bath and let cool to room temperature, then refrigerate for at least 4 hours.
11. Just before serving, sprinkle 1 teaspoon demerara sugar over each custard.
12. Using a kitchen torch, caramelize the sugar until golden and crackling.
13. Serve immediately while sugar is still warm and crispy.