Search

RSS Feed Facebook Flickr Twitter

Orange Blossom Creme Brulee

Home » Recipes » Orange Blossom Creme Brulee

Orange Blossom Creme Brulee

Segment featured in: 
Orange Blossom Creme Brulee

This delicious and aromatic creme brulee recipe comes to us from Kerry Saretsky of French Revolution.

2 cups heavy cream
4 egg yolks
1/3 cup sugar, plus extra
1 scant teaspoon Grand Marnier or Triple Sec
1 tablespoon orange flower water
Zest of 1⁄2 orange
6 Ramekins

1. Heat the cream over a medium flame until it is hot, but not boiling. Preheat the oven to 300 degrees F, and bring a kettle to boil.

2. Meanwhile, cream together the egg yolks and sugar in a stand mixer fitted with the whisk attachment on medium speed until the sugar dissolves and the yolks are pale.

3. Add the orange liqueur, orange flower water, and orange zest to the yolk-sugar mixture. With the mixer on low, slowly stream in the hot cream.

4. Pour the crème brûlée mixture into 4-6 ramekins, and place into a baking dish. Pour the boiling water from the kettle around the ramekins in the baking dish, so the water comes halfway up the sides of the ramekins. Bake for 35 minutes.

5. Allow the crème brûlée to cool in the water bath, then refrigerate for at least 4 hours.

6. Preheat the broiler, or find your crème brûlée torch. Then, sprinkle the top of each crème brûlée with a layer of sugar, and crisp the top until the sugar just bubbles and browns. Garnish with a candied slice of orange (recipe follows), a piece of candied orange peel, and/or some edible flowers.

Comments

Post new comment

The content of this field is kept private and will not be shown publicly.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <code> <ul> <ol> <li> <dl> <dt> <dd> <img>
  • Lines and paragraphs break automatically.

More information about formatting options