Ingredients with Measurements:
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 1/2 cup granulated sugar
- 4 egg yolks
- 1/4 cup freshly squeezed orange juice
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup granulated sugar (for caramelizing)
Special equipment needed:
- 6 (4-ounce) ramekins
- Kitchen torch
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a medium saucepan, combine the heavy cream, whole milk, and 1/2 cup granulated sugar. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
3. In a separate bowl, whisk together the egg yolks, orange juice, orange zest, vanilla extract, and salt.
4. Slowly pour the hot cream mixture into the egg mixture, whisking constantly, until well combined.
5. Strain the mixture through a fine-mesh sieve to remove any lumps or zest.
6. Divide the mixture evenly among the 6 ramekins.
7. Place the ramekins in a baking dish and fill the dish with enough hot water to come halfway up the sides of the ramekins.
8. Bake for 35-40 minutes, or until the custard is set but still jiggles slightly in the center.
9. Remove the ramekins from the water bath and let cool to room temperature.
10. Cover the ramekins with plastic wrap and refrigerate for at least 2 hours or overnight.
11. When ready to serve, sprinkle 1 tablespoon of granulated sugar evenly over the top of each custard.
12. Use a kitchen torch to caramelize the sugar until it is golden brown and bubbly.
13. Serve immediately.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Chilling time: 2 hours or overnight
Temperature:
Oven temperature: 325°F
Serving size:
6 servings
Nutritional information:
Calories per serving: 355
Fat per serving: 24g
Carbohydrates per serving: 29g
Protein per serving: 4g
Substitutions for ingredients:
- You can use half-and-half instead of whole milk.
- You can use lemon juice and zest instead of orange juice and zest.
Variations:
- You can add a tablespoon of Grand Marnier or Cointreau to the custard mixture for a boozy twist.
- You can top the custards with fresh berries or a dollop of whipped cream.
Tips and tricks:
- Make sure to strain the custard mixture to remove any lumps or zest for a smooth texture.
- Be careful when caramelizing the sugar with the kitchen torch. Hold the torch about 2 inches away from the custard and move it in a circular motion to evenly caramelize the sugar.
- If you don't have a kitchen torch, you can broil the custards in the oven for a few minutes until the sugar is caramelized.
Storage instructions:
Store the custards in the refrigerator, covered with plastic wrap, for up to 3 days.
Reheating instructions:
You can serve the custards cold or at room temperature. If you prefer them warm, you can place them in a 350°F oven for a few minutes until heated through.
Presentation ideas:
Serve the custards in the ramekins, garnished with a slice of orange or a sprig of mint.
Garnishes:
- Fresh berries
- Whipped cream
- Orange slices
- Mint leaves
Pairings:
- A glass of chilled Moscato or Prosecco
- A cup of hot tea or coffee
Suggested side dishes:
- A light salad with citrus dressing
- Grilled asparagus
- Roasted sweet potatoes
Troubleshooting advice:
- If the custard is overcooked, it will curdle and have a grainy texture.
- If the custard is undercooked, it will be runny and not set properly.
Food safety advice:
- Make sure to use pasteurized eggs to avoid the risk of foodborne illness.
- Store the custards in the refrigerator at 40°F or below.
Food history:
Creme brulee is a classic French dessert that dates back to the 17th century. The name "creme brulee" means "burnt cream" in French, referring to the caramelized sugar on top of the custard.
Flavor profiles:
This orange creme brulee has a creamy, silky texture with a bright citrus flavor and a caramelized sugar crust.
Serving suggestions:
Serve the custards as a dessert after a dinner party or a romantic dinner for two.
Related Categories
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Region: French
Taste: Citrusy, Sweet, Creamy, Caramelized