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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Cream Mixture
In a medium saucepan, combine the heavy cream, milk, granulated sugar, vanilla extract, and orange zest. Heat over medium heat until the mixture is hot but not boiling, stirring occasionally.
- 2
Whisk the Eggs
In a large bowl, whisk together the eggs until well beaten. Gradually add the hot cream mixture, whisking continuously to temper the eggs.
- 3
Strain the Mixture
Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any curdled bits.
- 4
- 5
Bake
Bake in the preheated oven for about 30-35 minutes, or until the centers are set but still slightly jiggly. Remove from the oven and let them cool to room temperature, then refrigerate for at least 2 hours.
- 6
Caramelize the Sugar
Before serving, sprinkle a thin layer of brown sugar over the top of each crème brûlée. Using a kitchen torch, caramelize the sugar until it forms a crispy, golden crust. If you don’t have a torch, you can place the ramekins under a broiler for a few minutes, watching closely to prevent burning.
- 7
Garnish and Serve
Top each crème brûlée with fresh berries and serve immediately.