An infusion of citrus zest gives this orange creme brulee recipe its depth and unmistakable warmth. For a striking burst of color and flavor, serve the custard with fresh, sliced strawberries or berry sauce.
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour, 5 minutes
Yield: 6 servings
- 1 1/2 cups heavy cream
- 1/2 cup half and half (light cream)
- 1 tablespoon fresh orange zest
- 8 egg yolks
- 1/3 cup plus 1/4 cup granulated sugar, divided
- 1/2 teaspoon vanilla extract
How to make orange creme brulee:
Preheat the oven to 300F. Arrange 6 custard cups in a large pan with sides at least 1 1/2 inches deep.
In a medium saucepan set over medium heat, bring the heavy cream, half and half, and orange zest just to a boil, and then remove it from the heat. Allow it to cool on the countertop for 10 minutes. Pour the orange-infused cream through a fine-mesh sieve into a clean bowl and set it aside for a moment. Rinse the sieve for later use and discard the used citrus zest.
Whisk the egg yolks in a large bowl until they turn frothy and bright yellow. Slowly whisk 1/3 cup sugar, the orange cream, and vanilla extract into the beaten eggs. Beat the mixture for 90 seconds.
Pour the eggs and cream through a medium-mesh sieve into a large (4 cup) liquid measuring cup. Divide the mixture between 6 custard cups and fill the large pan with hot water half-way up the sides of the ramekins.
Bake the custard in the hot-water bath for 55 minutes to 1 hour, until the custard is set, but still moves a bit in the center when jiggled. Cool the custard in the water bath for 20 minutes, and then refrigerate them until they are chilled.
Sprinkle the remaining 1/4 cup granulated sugar over tops of the custards and caramelize the sugar with a small, handheld kitchen torch. Serve immediately.
This orange infused crème brulee recipe makes 6 servings.
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