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
- 1
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.
- 2
- 3
Temper the Egg Yolks
Slowly pour the hot cream mixture into the egg yolks while whisking continuously to prevent the eggs from scrambling.
- 4
Strain the Mixture
Strain the mixture through a fine-mesh sieve into a bowl to remove the zest and any cooked egg bits.
Baking
- 5
- 6
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.
- 7
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
- 8
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.
- 9
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
- 10
Garnish
Let the caramelized sugar harden for a minute. Serve the crème brûlée with fresh berries on the side.
