Crème Brûlée Recipe
A Rodizio Twist – A silky and delicious creme brulee, infused with a hint of orange.
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
Caramelized Top
Optional Garnish
Method
Prep and Infuse
- 1
- 2
Split and infuse vanilla
If using a vanilla bean: split it lengthwise and scrape the seeds with the back of a knife. In a medium saucepan combine the heavy cream, the scraped vanilla seeds and pod, and the orange zest. If using vanilla extract, wait to add it later (see custard step).
- 3
Warm cream and zest
Gently heat the cream mixture over medium-low heat until it is steaming and just beginning to simmer around the edges (do not boil). Remove from heat, cover, and let steep for 15 minutes to infuse the vanilla and orange zest into the cream.
Make Custard
- 4
Whisk yolks and sugar
While the cream is steeping, in a medium bowl whisk together the egg yolks and 1 tablespoon granulated sugar until the mixture is smooth, slightly thickened, and pale (about 1–2 minutes).
- 5
Temper eggs
Remove the vanilla pod from the cream (if used). Slowly pour about 1/3 cup of the warm cream into the yolk mixture in a thin stream while whisking constantly to temper the eggs. Continue adding warm cream in a steady stream until about two-thirds of the cream is incorporated, then pour the tempered yolk mixture back into the saucepan with the remaining cream, whisking to combine.
- 6
Add salt and vanilla extract
If you used vanilla extract instead of a bean, whisk 1 teaspoon vanilla extract into the combined custard now. Add a pinch of fine sea salt and stir to combine.
- 7
Strain custard
Pass the custard through a fine-mesh sieve into a clean bowl or large measuring cup to remove any coagulated bits and the zest/vanilla pod remnants. This ensures an ultra-smooth texture.
Bake in Water Bath
- 8
- 9
- 10
Bake until set
Bake in the preheated 325°F (160°C) oven for 30–40 minutes, or until the edges are set and slightly jiggle only in the center when gently shaken. Time will vary by oven and ramekin size; start checking at 30 minutes.
- 11
Cool and chill
Carefully remove the ramekins from the water bath and let cool to room temperature. Once cool, cover each ramekin with plastic wrap and refrigerate for at least 2 hours, preferably 4 hours or overnight. Chilled custard gives the best texture for caramelizing the top.
Caramelize and Serve
- 12
Prepare for caramelizing
Remove the chilled custards from the refrigerator 10–15 minutes before torching to take off some chill (this helps sugar melt evenly). Sprinkle about 1 1/2 tablespoons of granulated sugar evenly across the top of each custard, tilting and tapping to create a uniform layer.
- 13
Torch the sugar
Using a culinary blowtorch, hold the flame about 2–3 inches (5–7 cm) from the sugar surface and move it in small circles until the sugar melts, bubbles, and turns golden-brown. Watch closely to avoid burning. If you don't have a torch, place the ramekins on a baking sheet and broil on high for 2–4 minutes, watching constantly and rotating to achieve an even caramel.
- 14
Set the crust and garnish
Allow the caramelized sugar to cool and harden for 1–2 minutes. Garnish with a thin orange slice or candied orange peel and a mint leaf if desired. Serve immediately for the best contrast between the crisp top and creamy custard.