Sunday, March 29, 2015

Orange Creme Brûlée

Simply French

French dessert at its best. This is Orange Creme Brûlée. Elevate your game.


We used a recipe that we found on fine cooking's website, CLICK HERE.


Gather the following ingredients:

0.75 cups plus 2 tablespoons heavy cream
0.25 teaspoon vanilla extract
1 teaspoon orange zest
2 large egg yolks
2 tablespoons plus 1-2 teaspoons sugar
1.5 tablespoons of Grand Marnier (we substituted Cointreau)
Pinch of kosher salt

We doubled the recipe to serve 4

Preheat oven to 300 and follow along.


Pour the cream into a saucepan and bring to a simmer over medium heat.

What is a simmer you say? When the liquid is lightly bubbling around the edges of the pan

Remove the pan from the heat and add the zest, vanilla extract, and Cointreau and let it sit for 10 minutes.

Meanwhile, whisk the egg yolks, 2 tablespoons of sugar and the pinch of salt together

Once the temperature of the cream has reached 165 degrees temper it into the egg mixture.

What the heck tempering? It is when you add a hot liquid to raw eggs a little at a time to prevent the eggs from cooking. Add a little and mix, add a little and mix.

Then filter the mixture to remove the zest

Finally, prep the Ramekins. What are those? Small porcelain dishes, get some culture folks.

Norpro 6 Piece Porcelain Ramekin Set

Place the Ramekins in a baking pan and fill about 3/4 to the top with water.

Then fill the Ramekins with your mixture

Place in the oven for 40 minutes or so. We have very shallow Ramekins so ours took about 20 minutes. Cook until the center jiggles like jello or about 150 degrees.

Then set aside to cool.

Just before serving add granulated sugar on top and torch to melt the sugar to create that distinctive hard candy crust and garnish with some fruit and maybe a mint leaf.


These are delicious. A lovely orange and cream flavor and the perfect final course for your French insprired meal.

You should make this often.

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Dexter-Russell (S131F-6PCP) - 6" Boning Knife - Sani-Safe Series

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