Restaurants›The Nash›Brandied Orange Créme Brulee Recipe

Brandied Orange Créme Brulee Recipe

Inspired by The Nash
Time2h
Serves6

Tangerine segments, whipped cream, orange zest

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Ingredients

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Crème Brûlée Base

Method

Preparation

1

Prepare the Crème Brûlée Base

In a saucepan, heat the heavy cream and half of the granulated sugar over medium heat until it starts to steam. Remove from heat.

2

Mix Egg Yolks

In a mixing bowl, whisk together the egg yolks, remaining granulated sugar, vanilla extract, and orange zest until well combined.

3

Combine Mixtures

Slowly pour the hot cream mixture into the egg yolk mixture while whisking continuously to temper the eggs.

4

Add Brandied Oranges

Fold in the brandied oranges gently.

5

Bake the Crème Brûlée

Pour the mixture into ramekins and place them in a baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake at 325°F (160°C) for 30-35 minutes, or until set.

6

Chill

Remove from the oven and let them cool at room temperature. Refrigerate for at least 2 hours or until chilled.

7

Caramelize Sugar

Before serving, sprinkle a thin layer of granulated sugar on top of each custard and use a kitchen torch to caramelize the sugar until it forms a crispy crust.

8

Serve

Garnish with tangerine segments and whipped cream before serving.