Vanilla Creme Brulee Recipe
Orange Shortbread
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Ingredients
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Vanilla Crème Brûlée
Orange Shortbread
Method
Vanilla Crème Brûlée
- 1
Prepare the Cream Mixture
In a saucepan, combine heavy cream and the scraped seeds from the vanilla bean, along with the pod itself. Heat over medium until just below boiling. Remove from heat and let steep for 15 minutes.
- 2
Mix Egg Yolks and Sugar
In a bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture is pale and slightly thickened.
- 3
Combine Mixtures
Remove the vanilla pod from the cream mixture. Gradually whisk the warm cream into the egg yolk mixture, ensuring to temper the yolks.
- 4
- 5
Caramelize Sugar
Sprinkle brown sugar evenly over the chilled custard and use a kitchen torch to caramelize the sugar until it forms a crispy top. Let cool before serving.
Orange Shortbread
- 6
Cream Butter and Sugar
In a mixing bowl, beat the unsalted butter and granulated sugar together until light and fluffy.
- 7
Add Dry Ingredients
Mix in the flour, orange zest, vanilla extract, and salt until well combined. The dough should be crumbly.
- 8
Shape and Chill
Form the dough into a log shape, wrap in plastic wrap, and refrigerate for at least 1 hour.
- 9
Bake
Preheat the oven to 350°F (175°C). Slice the chilled dough into 1/4 inch thick rounds and place on a baking sheet. Bake for 12-15 minutes or until edges are lightly golden.
- 10
Cool and Serve
Let the shortbread cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
