Blood Orange Creme Brulee Recipe
Indulge in our silky Blood Orange Creme Brulee, featuring a zesty twist on the classic dessert with a caramelized sugar top.
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Cream Mixture
In a saucepan, combine the heavy cream, blood orange zest, and blood orange juice. Heat over medium heat until it begins to simmer, then remove from heat and let it cool slightly.
- 2
Whisk Egg Yolks
In a mixing bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and thick.
- 3
Combine Mixtures
Slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly to prevent curdling. Add the vanilla extract and mix well.
- 4
Bake the Custard
Preheat your oven to 300°F (150°C). Pour the custard mixture into ramekins. Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes or until the custard is set but still slightly jiggly in the center.
- 5
Chill the Custards
Remove the ramekins from the water bath and let them cool at room temperature. Once cooled, refrigerate for at least 2 hours or until completely chilled.
- 6
Caramelize the Sugar
Before serving, sprinkle a thin layer of brown sugar over each custard. Use a kitchen torch to caramelize the sugar until it forms a crispy top. If you don’t have a torch, you can place the ramekins under a broiler for a couple of minutes, watching closely to avoid burning.
- 7
Serve
Let the caramelized sugar cool for a minute before serving. Enjoy your Blood Orange Creme Brulee!
