Crème Brûlée Recipe
A Rodizio Twist – A silky and delicious creme brulee, infused with a hint of orange.
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Ingredients
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Custard
Finishing
Method
Custard
- 1
- 2
Infuse cream
In a medium saucepan, combine the heavy cream, whole milk, granulated sugar (1 tbsp), orange zest, and a pinch of fine sea salt. Warm over medium heat just until steam rises and small bubbles form at the edge — do not boil. Remove from heat, cover, and let steep for 15 minutes to infuse the orange flavor.
- 3
Temper yolks
While cream is steeping, whisk the large egg yolks in a medium bowl until smooth. After steeping, strain the warm cream mixture through a fine-mesh sieve into a pouring jug to remove zest and any solids. Slowly pour about 1/3 of the warm cream into the yolks while whisking constantly to temper them, then gradually whisk in the remaining cream until fully combined. Stir in the vanilla extract.
- 4
Bake in water bath
Divide the custard evenly among the ramekins (about 4–5 ounces each). Place the filled ramekins in the prepared roasting pan. Pour the hot water from the kettle into the pan until it reaches halfway up the sides of the ramekins. Carefully transfer the pan to the preheated oven and bake for 35–45 minutes, or until the custards are mostly set but still slightly jiggly in the center (a thermometer inserted near the center should read about 170–175°F / 77–80°C).
- 5
Cool and chill
Using tongs or oven mitts, remove the ramekins from the water bath and transfer to a cooling rack. Let cool to room temperature for about 30 minutes, then cover each ramekin with plastic wrap and refrigerate for at least 2 hours, ideally 4 hours or overnight, to fully set and develop flavor.
Finishing
- 6
Prepare for caramelizing
Remove chilled ramekins from the refrigerator. If any condensation has formed on the surface, gently blot it with a paper towel so the sugar will adhere evenly.
- 7
Sugar the surface
Evenly sprinkle about 2/3 to 1 tablespoon of granulated sugar over the surface of each custard, tilting the ramekin to spread the sugar into a thin, uniform layer. If you prefer a slightly orange aroma on top, you can mix a scant 1/4 teaspoon of finely grated orange zest into the sugar before sprinkling (optional).
- 8
Caramelize
Using a kitchen torch, melt and caramelize the sugar by moving the flame in small circular motions about 1–2 inches above the sugar until it melts, bubbles, and forms a deep golden-brown crust. This usually takes about 1–3 minutes depending on torch strength. If you do not have a torch, place the ramekins on a baking sheet and broil on high 3–6 inches from the element for 2–4 minutes, watching closely to avoid burning. Let the caramelized tops rest at room temperature for 5 minutes to harden.
- 9
Garnish and serve
Optionally top each brûlée with a thin slice of candied orange peel or a small pile of orange segments. Serve immediately so the sugar crust remains crisp.