Limoncello Creme Brulee

Limoncello Crème Brulee

1-1/2 teaspoons vanilla
2-1/2 cups heavy whipping cream
1 teaspoon lemon zest
1-1/2 teaspoons Danny DeVito Limoncello ®
7 large egg yolks
1/2 cup sugar
6 tablespoons sugar (caster, granulated or turbinado will work)
Preheat oven to 325. Place 6 ramekins (about 6 ounces each) onto a roasting pan, baking pan, or rimmed baking sheet.
If using a vanilla bean, split it in half and scrape the seeds out with a knife. Add vanilla to a saucepan along with the cream and lemon zest. Slowly warm cream mixture over medium heat, just until foam begins to form around edge. Remove from heat, and let rest for about 10-15 minutes; add liqueur and stir.
In a bowl, whisk together the egg yolks and sugar until it begins to lighten in color and slightly thicken.
Strain the cream mixture at this time.
While continuing to stir, very gradually add the cream mixture into the egg/sugar mixture until all is combined to create the custard base. Work slowly to avoid cooking the eggs.
Pour equal amounts of custard mixture into the ramekins. Transfer baking pan (with filled ramekins) to oven and pour enough hot water into baking pan to come to halfway up the side of the ramekins. Bake until custard is set, but still a little jiggly in the center, anywhere from 35-45 minutes; remove from oven, let cool. Cover with plastic wrap and refrigerate for at least 2 hours, or up to 3 days.

When ready to serve, evenly spread the superfine sugar over tops of custards. Using a torch, carefully melt the sugar until golden brown. Let cool until sugar hardens and enjoy! If you don’t have a torch you can use the broiler, but watch and don’t burn. Note: The Danny DeVito is preference for this recipe as it is sweeter than some of the other brands. Serve with fresh berries if you like and of course, garnish with fresh spearmint leaves if you want to "doll it up."