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Blood Orange Crème Brûlée

Blood Orange Crème Brûlée


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Preheat the oven 300 degrees F.

In a saucepan, combine the vanilla, soy cream, and almond milk and stir well.

Bring the mixture to a boil over medium heat, then immediately reduce the heat to low and simmer for 6 minutes, whisking occasionally, until the mixture thickens.

In a large bowl, combine the egg replacer with the 1/4 cup superfine sugar, then gradually pour in the thickened cream, whisking constantly.

Mix in the orange juice and zest.

Pour the mixture into 4 ramekins and place them in a large baking pan.

Pour boiling water into the baking pan so that it reaches halfway up the sides of the ramekins. Transfer to the oven and bake for 35 minutes. Remove the ramekins from the oven and the water bath and refrigerate for 1 hour before serving.

Just before serving, sprinkle 1/2 tablespoon sugar on top of each ramekin and, using a kitchen blowtorch, caramelize the sugar until golden brown.

Recipe courtesy of Vegan: The Cookbook by Jean-Christian Jury, Phaidon 2016, $49.95.


Blood Orange Crème Brûlée

Rich and creamy vanilla custard meets a brittle caramelized topping in this seductive and foolproof classic French dessert.

Ingredients

  • ½ Vanilla Pod
  • ¾ cups Heavy Cream
  • ¼ cups Milk
  • 3 Egg Yolks
  • ¼ cups Brown Sugar
  • 3 Tablespoons Blood Orange Juice
  • 1 teaspoon Grated Blood Orange Zest
  • FOR THE TOPPING:
  • 4 Tablespoons Brown Sugar, Or More As Needed
  • Additional Grated Blood Orange Zest, For Garnish

Preparation

Preheat oven to 150°C or 300°F.

Split the vanilla pod lengthwise and use a knife to scrape the seeds out. In a pot, combine vanilla seeds and pod, heavy cream and milk. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 5 minutes, whisking occasionally, until it thickens. Discard the vanilla pod.

Meanwhile, combine egg yolks with sugar in a large bowl until smooth. Gradually pour cream mixture in, whisking constantly. Add blood orange juice and grated zest and mix well.

Carefully pour mixture into ramekins. Place them in a large baking form. Pour hot water into the baking form until it reaches halfway up the sides of the ramekins. Carefully place the baking form in the oven for 30–35 minutes. Let cool on a wire rack.

Right before serving sprinkle the custard with 1 tablespoon brown sugar for each ramekin and use one of the 5 methods described below to caramelize the sugar. Garnish with blood orange zest. Enjoy!

To caramelize the sugar, use one of the 5 methods described below:
1. A crème brûlée torch is a classic method of caramelizing the topping. It can be used for other things like caramelizing meringue and marshmallows, crisping meat, charring vegetables, skinning tomatoes and melting cheese on gratins.
2. A blow torch works well for crème brûlée and can be used for lighting the grill, gardening or fixing copper pipes.
3. The broiler or grill can be a good option, too. You have to let your crème brûlée cool completely before using it. Set it on very hot and put your crème brûlée underneath for a couple of minutes until the crust is golden brown.
4. The oven can be used if you make your crème brûlée ahead. Take a piece of parchment paper and turn an empty ramekin over. Use a pencil to circle it around. Repeat as many times as you need. Spray your circles with a nonstick cooking spray. Then sprinkle a rather thick layer of brown sugar in your circles, trying not to go beyond the shape. Broil them in the top shelf of the hot oven for some minutes, until golden brown. I recommend you to use this method if you prepare your crème brûlée one or two days ahead because this way the sugar doesn’t get soggy, as it doesn’t touch the moist custard surface. The crust should be put on the crème brûlée directly before serving. Also, you can make different shapes (using cookie cutters is a good idea, too!) and use them for the variety of desserts.
5. Using a mixture of alcohol and sugar is a spectacular way to serve your crème brûlée. Sprinkle the custard with brown sugar and pour a bit of hard liquor of your choice. It can be vodka, gin, rum, brandy or whisky. One tablespoon will be more than enough. Use a normal lighter or matches to burn it and enjoy the show.


Blood Orange Crème Brûlée

Rich and creamy vanilla custard meets a brittle caramelized topping in this seductive and foolproof classic French dessert.

Ingredients

  • ½ Vanilla Pod
  • ¾ cups Heavy Cream
  • ¼ cups Milk
  • 3 Egg Yolks
  • ¼ cups Brown Sugar
  • 3 Tablespoons Blood Orange Juice
  • 1 teaspoon Grated Blood Orange Zest
  • FOR THE TOPPING:
  • 4 Tablespoons Brown Sugar, Or More As Needed
  • Additional Grated Blood Orange Zest, For Garnish

Preparation

Preheat oven to 150°C or 300°F.

Split the vanilla pod lengthwise and use a knife to scrape the seeds out. In a pot, combine vanilla seeds and pod, heavy cream and milk. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 5 minutes, whisking occasionally, until it thickens. Discard the vanilla pod.

Meanwhile, combine egg yolks with sugar in a large bowl until smooth. Gradually pour cream mixture in, whisking constantly. Add blood orange juice and grated zest and mix well.

Carefully pour mixture into ramekins. Place them in a large baking form. Pour hot water into the baking form until it reaches halfway up the sides of the ramekins. Carefully place the baking form in the oven for 30–35 minutes. Let cool on a wire rack.

Right before serving sprinkle the custard with 1 tablespoon brown sugar for each ramekin and use one of the 5 methods described below to caramelize the sugar. Garnish with blood orange zest. Enjoy!

To caramelize the sugar, use one of the 5 methods described below:
1. A crème brûlée torch is a classic method of caramelizing the topping. It can be used for other things like caramelizing meringue and marshmallows, crisping meat, charring vegetables, skinning tomatoes and melting cheese on gratins.
2. A blow torch works well for crème brûlée and can be used for lighting the grill, gardening or fixing copper pipes.
3. The broiler or grill can be a good option, too. You have to let your crème brûlée cool completely before using it. Set it on very hot and put your crème brûlée underneath for a couple of minutes until the crust is golden brown.
4. The oven can be used if you make your crème brûlée ahead. Take a piece of parchment paper and turn an empty ramekin over. Use a pencil to circle it around. Repeat as many times as you need. Spray your circles with a nonstick cooking spray. Then sprinkle a rather thick layer of brown sugar in your circles, trying not to go beyond the shape. Broil them in the top shelf of the hot oven for some minutes, until golden brown. I recommend you to use this method if you prepare your crème brûlée one or two days ahead because this way the sugar doesn’t get soggy, as it doesn’t touch the moist custard surface. The crust should be put on the crème brûlée directly before serving. Also, you can make different shapes (using cookie cutters is a good idea, too!) and use them for the variety of desserts.
5. Using a mixture of alcohol and sugar is a spectacular way to serve your crème brûlée. Sprinkle the custard with brown sugar and pour a bit of hard liquor of your choice. It can be vodka, gin, rum, brandy or whisky. One tablespoon will be more than enough. Use a normal lighter or matches to burn it and enjoy the show.


Blood Orange Crème Brûlée

Rich and creamy vanilla custard meets a brittle caramelized topping in this seductive and foolproof classic French dessert.

Ingredients

  • ½ Vanilla Pod
  • ¾ cups Heavy Cream
  • ¼ cups Milk
  • 3 Egg Yolks
  • ¼ cups Brown Sugar
  • 3 Tablespoons Blood Orange Juice
  • 1 teaspoon Grated Blood Orange Zest
  • FOR THE TOPPING:
  • 4 Tablespoons Brown Sugar, Or More As Needed
  • Additional Grated Blood Orange Zest, For Garnish

Preparation

Preheat oven to 150°C or 300°F.

Split the vanilla pod lengthwise and use a knife to scrape the seeds out. In a pot, combine vanilla seeds and pod, heavy cream and milk. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 5 minutes, whisking occasionally, until it thickens. Discard the vanilla pod.

Meanwhile, combine egg yolks with sugar in a large bowl until smooth. Gradually pour cream mixture in, whisking constantly. Add blood orange juice and grated zest and mix well.

Carefully pour mixture into ramekins. Place them in a large baking form. Pour hot water into the baking form until it reaches halfway up the sides of the ramekins. Carefully place the baking form in the oven for 30–35 minutes. Let cool on a wire rack.

Right before serving sprinkle the custard with 1 tablespoon brown sugar for each ramekin and use one of the 5 methods described below to caramelize the sugar. Garnish with blood orange zest. Enjoy!

To caramelize the sugar, use one of the 5 methods described below:
1. A crème brûlée torch is a classic method of caramelizing the topping. It can be used for other things like caramelizing meringue and marshmallows, crisping meat, charring vegetables, skinning tomatoes and melting cheese on gratins.
2. A blow torch works well for crème brûlée and can be used for lighting the grill, gardening or fixing copper pipes.
3. The broiler or grill can be a good option, too. You have to let your crème brûlée cool completely before using it. Set it on very hot and put your crème brûlée underneath for a couple of minutes until the crust is golden brown.
4. The oven can be used if you make your crème brûlée ahead. Take a piece of parchment paper and turn an empty ramekin over. Use a pencil to circle it around. Repeat as many times as you need. Spray your circles with a nonstick cooking spray. Then sprinkle a rather thick layer of brown sugar in your circles, trying not to go beyond the shape. Broil them in the top shelf of the hot oven for some minutes, until golden brown. I recommend you to use this method if you prepare your crème brûlée one or two days ahead because this way the sugar doesn’t get soggy, as it doesn’t touch the moist custard surface. The crust should be put on the crème brûlée directly before serving. Also, you can make different shapes (using cookie cutters is a good idea, too!) and use them for the variety of desserts.
5. Using a mixture of alcohol and sugar is a spectacular way to serve your crème brûlée. Sprinkle the custard with brown sugar and pour a bit of hard liquor of your choice. It can be vodka, gin, rum, brandy or whisky. One tablespoon will be more than enough. Use a normal lighter or matches to burn it and enjoy the show.


Blood Orange Crème Brûlée

Rich and creamy vanilla custard meets a brittle caramelized topping in this seductive and foolproof classic French dessert.

Ingredients

  • ½ Vanilla Pod
  • ¾ cups Heavy Cream
  • ¼ cups Milk
  • 3 Egg Yolks
  • ¼ cups Brown Sugar
  • 3 Tablespoons Blood Orange Juice
  • 1 teaspoon Grated Blood Orange Zest
  • FOR THE TOPPING:
  • 4 Tablespoons Brown Sugar, Or More As Needed
  • Additional Grated Blood Orange Zest, For Garnish

Preparation

Preheat oven to 150°C or 300°F.

Split the vanilla pod lengthwise and use a knife to scrape the seeds out. In a pot, combine vanilla seeds and pod, heavy cream and milk. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 5 minutes, whisking occasionally, until it thickens. Discard the vanilla pod.

Meanwhile, combine egg yolks with sugar in a large bowl until smooth. Gradually pour cream mixture in, whisking constantly. Add blood orange juice and grated zest and mix well.

Carefully pour mixture into ramekins. Place them in a large baking form. Pour hot water into the baking form until it reaches halfway up the sides of the ramekins. Carefully place the baking form in the oven for 30–35 minutes. Let cool on a wire rack.

Right before serving sprinkle the custard with 1 tablespoon brown sugar for each ramekin and use one of the 5 methods described below to caramelize the sugar. Garnish with blood orange zest. Enjoy!

To caramelize the sugar, use one of the 5 methods described below:
1. A crème brûlée torch is a classic method of caramelizing the topping. It can be used for other things like caramelizing meringue and marshmallows, crisping meat, charring vegetables, skinning tomatoes and melting cheese on gratins.
2. A blow torch works well for crème brûlée and can be used for lighting the grill, gardening or fixing copper pipes.
3. The broiler or grill can be a good option, too. You have to let your crème brûlée cool completely before using it. Set it on very hot and put your crème brûlée underneath for a couple of minutes until the crust is golden brown.
4. The oven can be used if you make your crème brûlée ahead. Take a piece of parchment paper and turn an empty ramekin over. Use a pencil to circle it around. Repeat as many times as you need. Spray your circles with a nonstick cooking spray. Then sprinkle a rather thick layer of brown sugar in your circles, trying not to go beyond the shape. Broil them in the top shelf of the hot oven for some minutes, until golden brown. I recommend you to use this method if you prepare your crème brûlée one or two days ahead because this way the sugar doesn’t get soggy, as it doesn’t touch the moist custard surface. The crust should be put on the crème brûlée directly before serving. Also, you can make different shapes (using cookie cutters is a good idea, too!) and use them for the variety of desserts.
5. Using a mixture of alcohol and sugar is a spectacular way to serve your crème brûlée. Sprinkle the custard with brown sugar and pour a bit of hard liquor of your choice. It can be vodka, gin, rum, brandy or whisky. One tablespoon will be more than enough. Use a normal lighter or matches to burn it and enjoy the show.


Blood Orange Crème Brûlée

Rich and creamy vanilla custard meets a brittle caramelized topping in this seductive and foolproof classic French dessert.

Ingredients

  • ½ Vanilla Pod
  • ¾ cups Heavy Cream
  • ¼ cups Milk
  • 3 Egg Yolks
  • ¼ cups Brown Sugar
  • 3 Tablespoons Blood Orange Juice
  • 1 teaspoon Grated Blood Orange Zest
  • FOR THE TOPPING:
  • 4 Tablespoons Brown Sugar, Or More As Needed
  • Additional Grated Blood Orange Zest, For Garnish

Preparation

Preheat oven to 150°C or 300°F.

Split the vanilla pod lengthwise and use a knife to scrape the seeds out. In a pot, combine vanilla seeds and pod, heavy cream and milk. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 5 minutes, whisking occasionally, until it thickens. Discard the vanilla pod.

Meanwhile, combine egg yolks with sugar in a large bowl until smooth. Gradually pour cream mixture in, whisking constantly. Add blood orange juice and grated zest and mix well.

Carefully pour mixture into ramekins. Place them in a large baking form. Pour hot water into the baking form until it reaches halfway up the sides of the ramekins. Carefully place the baking form in the oven for 30–35 minutes. Let cool on a wire rack.

Right before serving sprinkle the custard with 1 tablespoon brown sugar for each ramekin and use one of the 5 methods described below to caramelize the sugar. Garnish with blood orange zest. Enjoy!

To caramelize the sugar, use one of the 5 methods described below:
1. A crème brûlée torch is a classic method of caramelizing the topping. It can be used for other things like caramelizing meringue and marshmallows, crisping meat, charring vegetables, skinning tomatoes and melting cheese on gratins.
2. A blow torch works well for crème brûlée and can be used for lighting the grill, gardening or fixing copper pipes.
3. The broiler or grill can be a good option, too. You have to let your crème brûlée cool completely before using it. Set it on very hot and put your crème brûlée underneath for a couple of minutes until the crust is golden brown.
4. The oven can be used if you make your crème brûlée ahead. Take a piece of parchment paper and turn an empty ramekin over. Use a pencil to circle it around. Repeat as many times as you need. Spray your circles with a nonstick cooking spray. Then sprinkle a rather thick layer of brown sugar in your circles, trying not to go beyond the shape. Broil them in the top shelf of the hot oven for some minutes, until golden brown. I recommend you to use this method if you prepare your crème brûlée one or two days ahead because this way the sugar doesn’t get soggy, as it doesn’t touch the moist custard surface. The crust should be put on the crème brûlée directly before serving. Also, you can make different shapes (using cookie cutters is a good idea, too!) and use them for the variety of desserts.
5. Using a mixture of alcohol and sugar is a spectacular way to serve your crème brûlée. Sprinkle the custard with brown sugar and pour a bit of hard liquor of your choice. It can be vodka, gin, rum, brandy or whisky. One tablespoon will be more than enough. Use a normal lighter or matches to burn it and enjoy the show.


Blood Orange Crème Brûlée

Rich and creamy vanilla custard meets a brittle caramelized topping in this seductive and foolproof classic French dessert.

Ingredients

  • ½ Vanilla Pod
  • ¾ cups Heavy Cream
  • ¼ cups Milk
  • 3 Egg Yolks
  • ¼ cups Brown Sugar
  • 3 Tablespoons Blood Orange Juice
  • 1 teaspoon Grated Blood Orange Zest
  • FOR THE TOPPING:
  • 4 Tablespoons Brown Sugar, Or More As Needed
  • Additional Grated Blood Orange Zest, For Garnish

Preparation

Preheat oven to 150°C or 300°F.

Split the vanilla pod lengthwise and use a knife to scrape the seeds out. In a pot, combine vanilla seeds and pod, heavy cream and milk. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 5 minutes, whisking occasionally, until it thickens. Discard the vanilla pod.

Meanwhile, combine egg yolks with sugar in a large bowl until smooth. Gradually pour cream mixture in, whisking constantly. Add blood orange juice and grated zest and mix well.

Carefully pour mixture into ramekins. Place them in a large baking form. Pour hot water into the baking form until it reaches halfway up the sides of the ramekins. Carefully place the baking form in the oven for 30–35 minutes. Let cool on a wire rack.

Right before serving sprinkle the custard with 1 tablespoon brown sugar for each ramekin and use one of the 5 methods described below to caramelize the sugar. Garnish with blood orange zest. Enjoy!

To caramelize the sugar, use one of the 5 methods described below:
1. A crème brûlée torch is a classic method of caramelizing the topping. It can be used for other things like caramelizing meringue and marshmallows, crisping meat, charring vegetables, skinning tomatoes and melting cheese on gratins.
2. A blow torch works well for crème brûlée and can be used for lighting the grill, gardening or fixing copper pipes.
3. The broiler or grill can be a good option, too. You have to let your crème brûlée cool completely before using it. Set it on very hot and put your crème brûlée underneath for a couple of minutes until the crust is golden brown.
4. The oven can be used if you make your crème brûlée ahead. Take a piece of parchment paper and turn an empty ramekin over. Use a pencil to circle it around. Repeat as many times as you need. Spray your circles with a nonstick cooking spray. Then sprinkle a rather thick layer of brown sugar in your circles, trying not to go beyond the shape. Broil them in the top shelf of the hot oven for some minutes, until golden brown. I recommend you to use this method if you prepare your crème brûlée one or two days ahead because this way the sugar doesn’t get soggy, as it doesn’t touch the moist custard surface. The crust should be put on the crème brûlée directly before serving. Also, you can make different shapes (using cookie cutters is a good idea, too!) and use them for the variety of desserts.
5. Using a mixture of alcohol and sugar is a spectacular way to serve your crème brûlée. Sprinkle the custard with brown sugar and pour a bit of hard liquor of your choice. It can be vodka, gin, rum, brandy or whisky. One tablespoon will be more than enough. Use a normal lighter or matches to burn it and enjoy the show.


Blood Orange Crème Brûlée

Rich and creamy vanilla custard meets a brittle caramelized topping in this seductive and foolproof classic French dessert.

Ingredients

  • ½ Vanilla Pod
  • ¾ cups Heavy Cream
  • ¼ cups Milk
  • 3 Egg Yolks
  • ¼ cups Brown Sugar
  • 3 Tablespoons Blood Orange Juice
  • 1 teaspoon Grated Blood Orange Zest
  • FOR THE TOPPING:
  • 4 Tablespoons Brown Sugar, Or More As Needed
  • Additional Grated Blood Orange Zest, For Garnish

Preparation

Preheat oven to 150°C or 300°F.

Split the vanilla pod lengthwise and use a knife to scrape the seeds out. In a pot, combine vanilla seeds and pod, heavy cream and milk. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 5 minutes, whisking occasionally, until it thickens. Discard the vanilla pod.

Meanwhile, combine egg yolks with sugar in a large bowl until smooth. Gradually pour cream mixture in, whisking constantly. Add blood orange juice and grated zest and mix well.

Carefully pour mixture into ramekins. Place them in a large baking form. Pour hot water into the baking form until it reaches halfway up the sides of the ramekins. Carefully place the baking form in the oven for 30–35 minutes. Let cool on a wire rack.

Right before serving sprinkle the custard with 1 tablespoon brown sugar for each ramekin and use one of the 5 methods described below to caramelize the sugar. Garnish with blood orange zest. Enjoy!

To caramelize the sugar, use one of the 5 methods described below:
1. A crème brûlée torch is a classic method of caramelizing the topping. It can be used for other things like caramelizing meringue and marshmallows, crisping meat, charring vegetables, skinning tomatoes and melting cheese on gratins.
2. A blow torch works well for crème brûlée and can be used for lighting the grill, gardening or fixing copper pipes.
3. The broiler or grill can be a good option, too. You have to let your crème brûlée cool completely before using it. Set it on very hot and put your crème brûlée underneath for a couple of minutes until the crust is golden brown.
4. The oven can be used if you make your crème brûlée ahead. Take a piece of parchment paper and turn an empty ramekin over. Use a pencil to circle it around. Repeat as many times as you need. Spray your circles with a nonstick cooking spray. Then sprinkle a rather thick layer of brown sugar in your circles, trying not to go beyond the shape. Broil them in the top shelf of the hot oven for some minutes, until golden brown. I recommend you to use this method if you prepare your crème brûlée one or two days ahead because this way the sugar doesn’t get soggy, as it doesn’t touch the moist custard surface. The crust should be put on the crème brûlée directly before serving. Also, you can make different shapes (using cookie cutters is a good idea, too!) and use them for the variety of desserts.
5. Using a mixture of alcohol and sugar is a spectacular way to serve your crème brûlée. Sprinkle the custard with brown sugar and pour a bit of hard liquor of your choice. It can be vodka, gin, rum, brandy or whisky. One tablespoon will be more than enough. Use a normal lighter or matches to burn it and enjoy the show.


Blood Orange Crème Brûlée

Rich and creamy vanilla custard meets a brittle caramelized topping in this seductive and foolproof classic French dessert.

Ingredients

  • ½ Vanilla Pod
  • ¾ cups Heavy Cream
  • ¼ cups Milk
  • 3 Egg Yolks
  • ¼ cups Brown Sugar
  • 3 Tablespoons Blood Orange Juice
  • 1 teaspoon Grated Blood Orange Zest
  • FOR THE TOPPING:
  • 4 Tablespoons Brown Sugar, Or More As Needed
  • Additional Grated Blood Orange Zest, For Garnish

Preparation

Preheat oven to 150°C or 300°F.

Split the vanilla pod lengthwise and use a knife to scrape the seeds out. In a pot, combine vanilla seeds and pod, heavy cream and milk. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 5 minutes, whisking occasionally, until it thickens. Discard the vanilla pod.

Meanwhile, combine egg yolks with sugar in a large bowl until smooth. Gradually pour cream mixture in, whisking constantly. Add blood orange juice and grated zest and mix well.

Carefully pour mixture into ramekins. Place them in a large baking form. Pour hot water into the baking form until it reaches halfway up the sides of the ramekins. Carefully place the baking form in the oven for 30–35 minutes. Let cool on a wire rack.

Right before serving sprinkle the custard with 1 tablespoon brown sugar for each ramekin and use one of the 5 methods described below to caramelize the sugar. Garnish with blood orange zest. Enjoy!

To caramelize the sugar, use one of the 5 methods described below:
1. A crème brûlée torch is a classic method of caramelizing the topping. It can be used for other things like caramelizing meringue and marshmallows, crisping meat, charring vegetables, skinning tomatoes and melting cheese on gratins.
2. A blow torch works well for crème brûlée and can be used for lighting the grill, gardening or fixing copper pipes.
3. The broiler or grill can be a good option, too. You have to let your crème brûlée cool completely before using it. Set it on very hot and put your crème brûlée underneath for a couple of minutes until the crust is golden brown.
4. The oven can be used if you make your crème brûlée ahead. Take a piece of parchment paper and turn an empty ramekin over. Use a pencil to circle it around. Repeat as many times as you need. Spray your circles with a nonstick cooking spray. Then sprinkle a rather thick layer of brown sugar in your circles, trying not to go beyond the shape. Broil them in the top shelf of the hot oven for some minutes, until golden brown. I recommend you to use this method if you prepare your crème brûlée one or two days ahead because this way the sugar doesn’t get soggy, as it doesn’t touch the moist custard surface. The crust should be put on the crème brûlée directly before serving. Also, you can make different shapes (using cookie cutters is a good idea, too!) and use them for the variety of desserts.
5. Using a mixture of alcohol and sugar is a spectacular way to serve your crème brûlée. Sprinkle the custard with brown sugar and pour a bit of hard liquor of your choice. It can be vodka, gin, rum, brandy or whisky. One tablespoon will be more than enough. Use a normal lighter or matches to burn it and enjoy the show.


Blood Orange Crème Brûlée

Rich and creamy vanilla custard meets a brittle caramelized topping in this seductive and foolproof classic French dessert.

Ingredients

  • ½ Vanilla Pod
  • ¾ cups Heavy Cream
  • ¼ cups Milk
  • 3 Egg Yolks
  • ¼ cups Brown Sugar
  • 3 Tablespoons Blood Orange Juice
  • 1 teaspoon Grated Blood Orange Zest
  • FOR THE TOPPING:
  • 4 Tablespoons Brown Sugar, Or More As Needed
  • Additional Grated Blood Orange Zest, For Garnish

Preparation

Preheat oven to 150°C or 300°F.

Split the vanilla pod lengthwise and use a knife to scrape the seeds out. In a pot, combine vanilla seeds and pod, heavy cream and milk. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 5 minutes, whisking occasionally, until it thickens. Discard the vanilla pod.

Meanwhile, combine egg yolks with sugar in a large bowl until smooth. Gradually pour cream mixture in, whisking constantly. Add blood orange juice and grated zest and mix well.

Carefully pour mixture into ramekins. Place them in a large baking form. Pour hot water into the baking form until it reaches halfway up the sides of the ramekins. Carefully place the baking form in the oven for 30–35 minutes. Let cool on a wire rack.

Right before serving sprinkle the custard with 1 tablespoon brown sugar for each ramekin and use one of the 5 methods described below to caramelize the sugar. Garnish with blood orange zest. Enjoy!

To caramelize the sugar, use one of the 5 methods described below:
1. A crème brûlée torch is a classic method of caramelizing the topping. It can be used for other things like caramelizing meringue and marshmallows, crisping meat, charring vegetables, skinning tomatoes and melting cheese on gratins.
2. A blow torch works well for crème brûlée and can be used for lighting the grill, gardening or fixing copper pipes.
3. The broiler or grill can be a good option, too. You have to let your crème brûlée cool completely before using it. Set it on very hot and put your crème brûlée underneath for a couple of minutes until the crust is golden brown.
4. The oven can be used if you make your crème brûlée ahead. Take a piece of parchment paper and turn an empty ramekin over. Use a pencil to circle it around. Repeat as many times as you need. Spray your circles with a nonstick cooking spray. Then sprinkle a rather thick layer of brown sugar in your circles, trying not to go beyond the shape. Broil them in the top shelf of the hot oven for some minutes, until golden brown. I recommend you to use this method if you prepare your crème brûlée one or two days ahead because this way the sugar doesn’t get soggy, as it doesn’t touch the moist custard surface. The crust should be put on the crème brûlée directly before serving. Also, you can make different shapes (using cookie cutters is a good idea, too!) and use them for the variety of desserts.
5. Using a mixture of alcohol and sugar is a spectacular way to serve your crème brûlée. Sprinkle the custard with brown sugar and pour a bit of hard liquor of your choice. It can be vodka, gin, rum, brandy or whisky. One tablespoon will be more than enough. Use a normal lighter or matches to burn it and enjoy the show.


Blood Orange Crème Brûlée

Rich and creamy vanilla custard meets a brittle caramelized topping in this seductive and foolproof classic French dessert.

Ingredients

  • ½ Vanilla Pod
  • ¾ cups Heavy Cream
  • ¼ cups Milk
  • 3 Egg Yolks
  • ¼ cups Brown Sugar
  • 3 Tablespoons Blood Orange Juice
  • 1 teaspoon Grated Blood Orange Zest
  • FOR THE TOPPING:
  • 4 Tablespoons Brown Sugar, Or More As Needed
  • Additional Grated Blood Orange Zest, For Garnish

Preparation

Preheat oven to 150°C or 300°F.

Split the vanilla pod lengthwise and use a knife to scrape the seeds out. In a pot, combine vanilla seeds and pod, heavy cream and milk. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 5 minutes, whisking occasionally, until it thickens. Discard the vanilla pod.

Meanwhile, combine egg yolks with sugar in a large bowl until smooth. Gradually pour cream mixture in, whisking constantly. Add blood orange juice and grated zest and mix well.

Carefully pour mixture into ramekins. Place them in a large baking form. Pour hot water into the baking form until it reaches halfway up the sides of the ramekins. Carefully place the baking form in the oven for 30–35 minutes. Let cool on a wire rack.

Right before serving sprinkle the custard with 1 tablespoon brown sugar for each ramekin and use one of the 5 methods described below to caramelize the sugar. Garnish with blood orange zest. Enjoy!

To caramelize the sugar, use one of the 5 methods described below:
1. A crème brûlée torch is a classic method of caramelizing the topping. It can be used for other things like caramelizing meringue and marshmallows, crisping meat, charring vegetables, skinning tomatoes and melting cheese on gratins.
2. A blow torch works well for crème brûlée and can be used for lighting the grill, gardening or fixing copper pipes.
3. The broiler or grill can be a good option, too. You have to let your crème brûlée cool completely before using it. Set it on very hot and put your crème brûlée underneath for a couple of minutes until the crust is golden brown.
4. The oven can be used if you make your crème brûlée ahead. Take a piece of parchment paper and turn an empty ramekin over. Use a pencil to circle it around. Repeat as many times as you need. Spray your circles with a nonstick cooking spray. Then sprinkle a rather thick layer of brown sugar in your circles, trying not to go beyond the shape. Broil them in the top shelf of the hot oven for some minutes, until golden brown. I recommend you to use this method if you prepare your crème brûlée one or two days ahead because this way the sugar doesn’t get soggy, as it doesn’t touch the moist custard surface. The crust should be put on the crème brûlée directly before serving. Also, you can make different shapes (using cookie cutters is a good idea, too!) and use them for the variety of desserts.
5. Using a mixture of alcohol and sugar is a spectacular way to serve your crème brûlée. Sprinkle the custard with brown sugar and pour a bit of hard liquor of your choice. It can be vodka, gin, rum, brandy or whisky. One tablespoon will be more than enough. Use a normal lighter or matches to burn it and enjoy the show.


Watch the video: How To Bake Delicious Orange Creme Brulee - DIY Food u0026 Drinks Tutorial - Guidecentral


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