Orange Crème Brulée Recipe

Preheat and prepare

Preheat oven to 325°F (160°C). Place four 6-ounce (180 ml) ramekins in a large baking dish or roasting pan.

Infuse cream

In a medium saucepan combine heavy cream, whole milk, and the orange zest. Heat over medium until just simmering (do not boil), stirring occasionally, about 5–7 minutes. Remove from heat and let steep 15 minutes to allow orange flavor to infuse.

Whisk yolks and sugar

While the cream steeps, whisk together the egg yolks, 1/2 cup granulated sugar (for custard), vanilla extract, orange juice, and a pinch of salt in a bowl until slightly pale and smooth.

Temper eggs

Slowly pour about 1/3 of the warm cream into the yolk mixture in a thin steady stream, whisking constantly to temper the eggs. Continue adding the rest of the cream in a slow stream while whisking until fully combined.

Strain custard

Strain the custard through a fine-mesh sieve into a clean bowl or measuring cup to remove zest and any cooked egg bits. Taste and adjust: if you want more orange brightness, stir in up to 1 teaspoon additional orange juice.

Fill ramekins

Divide the strained custard evenly among the prepared ramekins, leaving a little headspace (about 1/4 inch).

Bake in water bath

Pour hot (not boiling) water into the baking dish around the ramekins until the water reaches about halfway up the sides of the ramekins. Carefully transfer to the oven and bake until custards are set but still slightly jiggly in the center, about 30–35 minutes (time will vary with ramekin size).

Cool and chill

Remove ramekins from the water bath and let cool to room temperature on a rack, then refrigerate uncovered for at least 2 hours or up to 48 hours to fully set and develop flavor.

Prepare sugar

When ready to serve, sprinkle approximately 1 1/2 teaspoons of granulated sugar evenly over the surface of each chilled custard (use remaining sugar to taste if needed). Tap the ramekin gently to level the sugar.

Caramelize sugar

Use a kitchen blowtorch to melt and caramelize the sugar in even sweeps until it forms a deep amber, brittle crust, about 1–2 minutes per ramekin. If you don't have a torch, preheat the oven broiler and place ramekins on a baking sheet under the broiler about 4–6 inches from the heat. Watch very closely and broil 2–5 minutes until sugar bubbles and browns evenly.

Set the crust

Let the caramelized sugar cool for 1–2 minutes to harden. If broiled, allow a couple of minutes for the top to firm before serving.

Plate

Arrange a small handful of fresh mixed berries alongside each ramekin or place a few on top of the hardened sugar if desired. Add small orange segments or a sprinkle of extra orange zest for brightness.

Serve

Serve immediately so guests enjoy the contrast between the crisp caramelized sugar and the cold, creamy orange custard.