Orange Crème Brûlée Recipe

Preparation

1. 1

   Make the Custard

   In a medium saucepan, combine heavy cream, half of the sugar, and orange zest. Heat over medium until it just begins to simmer. Remove from heat and let it sit for 15 minutes.

2. 2

   Whisk Egg Yolks

   In a mixing bowl, whisk together the egg yolks and remaining sugar until pale and creamy. Gradually add the warm cream mixture to the egg yolk mixture, whisking constantly to prevent curdling.

3. 3

   Strain the Mixture

   Strain the mixture through a fine-mesh sieve into a clean bowl to remove the orange zest.

4. 4

   Bake the Custard

   Preheat the oven to 325°F (160°C). Pour the custard into ramekins and place them in a baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes, or until the edges are set but the center is still slightly jiggly.

5. 5

   Cool and Chill

   Remove from the oven and let cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

6. 6

   Caramelize the Sugar

   Before serving, sprinkle a thin layer of granulated sugar on top of each custard. Using a kitchen torch, caramelize the sugar until golden and crispy. Alternatively, place under a broiler for a few minutes, watching closely to prevent burning.

7. 7

   Serve

   Garnish with fresh berries and serve immediately.