Orange Crème Brûlée Recipe
A traditional French custard with a hint of orange, caramelized sugar, fresh berries
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Custard Base
Topping
Method
Preparation of Custard
Combine the Cream and Zest
In a saucepan, combine the heavy cream, granulated sugar, and orange zest. Heat over medium heat until the mixture is hot but not boiling. Stir occasionally to dissolve the sugar.
Temper the Egg Yolks
Slowly pour the hot cream mixture into the egg yolks while whisking continuously to prevent the eggs from scrambling.
Strain the Mixture
Strain the mixture through a fine-mesh sieve into a bowl to remove the zest and any cooked egg bits.
Baking
Bake in Water Bath
Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake in the preheated oven for 30-35 minutes or until the custard is set but still slightly jiggly in the center.
Cool and Chill
Remove the ramekins from the water bath and let them cool to room temperature. Once cooled, cover with plastic wrap and refrigerate for at least 4 hours or overnight.
Caramelizing Sugar
Prepare for Caramelizing
Once the custards are chilled, sprinkle an even layer of granulated sugar (about 1 tablespoon per ramekin) over the top of each custard.
Caramelize the Sugar
Using a kitchen torch, melt the sugar until it forms a golden brown crust. Alternatively, you can place the ramekins under a broiler for 2-3 minutes, watching closely to avoid burning.
Serving
Garnish
Let the caramelized sugar harden for a minute. Serve the crème brûlée with fresh berries on the side.