How can I add lemon flavor to my creme brulee without it curdling and making the creme brulee taste bad?!
Answers:
All have a good point, but sacabeans00 is more correct, as a chef I would often when making custard or rice puddings add a sliver or 2 of lemon or orange zest to the milk as I warmed it and it can be strained out, just shave off some bring the milk to a simmer, let it steep with the heat off, strain it out add the sugar and eggs for the custard base, and your custard will have a lemony hint, even add some to the sugar and let it sit for a day or 2 before finishing the creme brulee!.Www@FoodAQ@Com
Use lemon zest or lemon oil, and for a little extra zing add a tablespoon or 2 of Lemoncello(Limoncello) liqueur!.Www@FoodAQ@Com
Try some artificial lemon extract!. Real Lemon has citric acid and might curdle it!.!.!.!.!.Www@FoodAQ@Com
Add some lemon zest instead of the juice!Www@FoodAQ@Com