Wonderful Seedless Lemon Crème Brûlée

Recipe Developed by The Culinary Institute of America.

  • Prep Time



  • Total Time



  • Servings




  • 16 oz. heavy cream
  • 1 vanilla bean, scraped
  • 1/8 teaspoon salt
  • ½ cup granulated sugar, plus extra for brûléeing
  • 4 tablespoons Wonderful Seedless Lemon juice
  • 6 egg yolks
  • Candied lemon slice for garnish


  1. Heat the oven to 325 ºF. In a saucepan, combine the cream, vanilla bean, and salt and cook over low heat just until hot. Let sit for a few minutes, then discard the vanilla bean.
  2. Whisk the egg yolks with the sugar and lemon juice.
  3. Stir about a quarter of the cream mixture into the egg mixture, then pour the remaining mixture back into the cream mixture and stir. Pour into four 6-oz. ramekins and place the ramekins in a baking dish. Fill the dish with boiling water halfway up the sides of the ramekins.
  4. Bake for 30 to 40 minutes, or until the centers are barely set. Cool completely. Refrigerate for several hours and up to a couple of days.
  5. When ready to serve, brûlée the tops of the custards with granulated sugar and serve with a candied lemon slice.

In This Recipe

Wonderful® Seedless Lemons

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