Limoncello       Crème      Brûlée  

Ingredients:

Lemons

Limoncello

Heavy cream

White sugar

Eggs

1

             Make the custard. Combine the eggs together in a large mixing bowl, and then stir in heavy cream sugar and squeeze in the lemon juice, and add the lemon skins too. Leave the whole discarded lemon peel in too. Cover and allow to infuse in the fridge for at least 6 hours

2

Preheat oven to 120 degrees Celsius/250 degrees Fahrenheit

3

Sieve the mixture and stir through the Limoncello

4

Pour the Limoncello creme brulee mixture into ramekins on a baking tray

5

 Bake for 20 minutes or until the Limoncello custard still has a very slight jiggle or ripple at the center.

6

 Sprinkle sugar over the surface of the entire dessert to form a sugar layer.

7

          Brulee the sugar crust with a kitchen torch or under the broiler/oven grill until it bubbles and goes brown and hard. Enjoy immediately