Ok! Now I know you're all planning on making this for a special occasion or fancy date night in, but just be sure to make this prior to anything else on the menu because it takes a couple of hours to cool. I must warn you, this dessert is freaking spectacular. I had 2 servings in one setting and I'm not even sorry!
Just to be clear, even though I previously mentioned this on my social media posts, the BEST part of this recipe is the Pink Himalayan Salt Crystals on top! Again, not only does it bring out the flavor of the fresh lemon zest, but it adds a nice crunchy contrast to the creaminess of the creme brulee! Have at it sassy fam!
2 cups organic heavy cream
1 teaspoon vanilla extract
2 pinches of Pink Himalayan salt
Zest of one lemon
5 egg yolks
½ cup of Truvia
1 teaspoon of Pink Himalayan Salt Crystals, divided
Preheat oven to 350 degrees
Place 4 ramekins into a deep sheet pan or large casserole dish. This process of baking is called a Bain Marie (aka double broiler). I know, bain marie is such a culinary term, but you will see this term often when making custard or cheesecake recipes. Fill the casserole/pan with water half way up to the center line of the ramekin.
Place the cream, vanilla extract, 2 pinches of Himalayan salt, and lemon zest in a sauce pan over medium heat. Heat the cream until it comes to a strong simmer and then turn off the heat.
While the cream is on the stove, separate the eggs yolks from the egg whites into a bowl, and then whisk the egg yolks with the Truvia until well combined.
After the cream is simmered, pour a ½ cup of the cream into the egg yolks to temper the eggs (so the mixture doesn’t curdle) and then pour the egg mixture in to the rest of the cream.
Evenly distribute the cream between all four ramekins that are located inside the bain marie. Place the bain marie in the oven for 40 minutes - Bake.
Pull the ramekins out of the bain marie, and place them in the refrigerator for at least 2 hours before serving time.
Top each individual crème brulee with a couple crystals of pink Himalayan salt and 3 raspberries! Enjoy!