Orange Crème Brûlée Recipe

Preheat and prepare ramekins

Preheat oven to 325°F (160°C). Arrange six 4-oz (about 120 ml) ramekins in a deep roasting pan or baking dish that will hold them snugly.

Infuse cream with orange and vanilla

In a medium saucepan, combine the heavy cream, whole milk, orange zest, and split vanilla bean with seeds (or 1 tablespoon vanilla extract). Warm over medium heat just until the mixture is steaming and small bubbles form at the edges — do not boil. Remove from heat, cover, and let steep for 15 minutes to infuse flavors.

Mix yolks and sugar

While the cream steeps, whisk the egg yolks with 1 tablespoon granulated sugar and the pinch of salt in a bowl until the mixture is smooth and slightly pale.

Temper eggs

Strain the warm cream through a fine-mesh sieve into a pouring container to remove zest and vanilla pod. Very slowly pour about one-third of the hot cream into the yolk mixture while whisking constantly to temper the yolks. Then gradually whisk in the remaining cream until fully combined. Stir in 1 tablespoon fresh orange juice.

Fill ramekins and bake in water bath

Divide the custard mixture evenly among the prepared ramekins (about 4 oz each). Place the roasting pan on the oven rack and carefully pour hot water into the pan around the ramekins until it reaches about halfway up the sides of the ramekins. Bake at 325°F (160°C) for 35–40 minutes, or until the custards are set at the edges but still slightly jiggly in the center (a thermometer inserted near the center should read about 170–175°F / 77–80°C).

Cool and chill

Carefully remove ramekins from the water bath and let cool to room temperature on a wire rack. Once cooled, cover each ramekin with plastic wrap and refrigerate for at least 3 hours and up to 48 hours to firm and develop flavors.

Prepare the nut mixture while the custards chill (or up to 1 hour before serving). In a small skillet over medium-low heat, melt 1/2 tablespoon unsalted butter. Add the chopped pecans and almonds and toast for 2–3 minutes, stirring frequently, until fragrant and lightly browned. Sprinkle in 2 teaspoons brown sugar and a pinch of salt; stir to coat and cook another 30–45 seconds until the sugar begins to melt and glaze the nuts. Remove from heat and let cool completely on a sheet of parchment or plate. Once cool, roughly chop if needed so pieces are small (about pea-sized) and easy to eat with the custard.

Before serving, scatter a thin layer (about 1–2 teaspoons) of the cooled nut mixture on top of each chilled custard. This provides an additional textural contrast beneath the caramelized sugar. Ensure nuts are dry and room temperature so sugar caramelizes evenly.

When ready to serve, pat the top of each chilled custard very lightly with a paper towel to ensure dryness. Evenly sprinkle about 1/2 tablespoon (roughly 1.5 teaspoons) granulated sugar over each custard. Use a kitchen blowtorch held 2–3 inches (5–8 cm) above the surface to melt and caramelize the sugar: move the flame constantly in small circles until the sugar bubbles, melts, and forms an amber-brown crust. If you don't have a torch, preheat the oven broiler and place the ramekins on a baking sheet about 4–6 inches from the broiler; broil for 2–4 minutes watching very closely to avoid burning. The broiler method may soften the nut topping slightly—use a lower rack distance if needed.

Let the caramelized sugar sit for 1–2 minutes to harden. Optionally zest a little extra orange over each brûlée for aroma and garnish. Serve immediately so the top stays crisp; the custard beneath will be creamy and chilled while the topping is warm and crunchy.