Jaffa creme brulee
Jaffa Crème Brûlée combines rich dark chocolate and bright orange zest in a smooth custard base, topped with a crispy caramelized sugar crust. This elegant dessert is perfect for special occasions, offering a modern twist on the classic French treat.
Cook time 40 min
Prep time 15 min
Ingredients:
1 cup light sour cream1 cup milk (1% fat)
2 tbsp orange zest
5 yolks
1 tbsp sugar
1/3 cup dark chocolate
Jaffa Crème Brulee is a delightful twist on the classic French dessert, combining the rich flavors of dark chocolate and the zesty brightness of oranges. Perfect for impressing your guests at a dinner party or indulging in a gourmet treat at home, this dessert adds a modern flavor profile to a traditional favorite. Follow the steps below to create a smooth, velvety custard with a perfect burnt sugar crust.
Instructions:
Preheat your oven to 300°F (150°C).
- In a medium saucepan, combine the light sour cream and milk. Heat the mixture over medium heat until it starts to simmer. Do not let it boil.
- Remove the saucepan from the heat and stir in the orange zest and chopped dark chocolate until the chocolate is fully melted and the mixture is smooth.
- In a separate mixing bowl, whisk together the egg yolks and sugar until the mixture becomes pale and thick.
- Gradually pour the hot milk mixture into the egg yolk mixture, a little at a time, while continuously whisking. This will prevent the eggs from cooking too quickly and curdling.
- Pour the custard mixture through a fine-mesh sieve into another bowl. This step will ensure a smooth texture for your crème brûlée.
- Divide the custard mixture evenly among 4-6 ramekins, depending on their size.
- Place the filled ramekins into a large baking dish. Carefully pour hot water into the baking dish around the ramekins until the water reaches halfway up the sides of the ramekins.
- Bake in the preheated oven for 25-30 minutes, or until the custards are set but still slightly wobbly in the center.
- Remove the ramekins from the water bath and let them cool to room temperature. Once cooled, cover them with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.
- Just before serving, sprinkle a thin, even layer of sugar (about 1 to 2 teaspoons) over the top of each custard.
- Use a kitchen torch to caramelize the sugar until it turns golden brown and forms a crispy top. Alternatively, you can place the ramekins under a broiler for a few minutes, watching closely to prevent burning.
- Allow the caramelized sugar to harden for a minute or two, then serve your Jaffa Crème Brûlée and enjoy the rich and creamy dessert with a delightful hint of orange and chocolate.
There you have it – a delicious Jaffa Crème Brulee that's sure to impress with its silky custard and harmonious blend of chocolate and orange. By carefully following the steps and tips provided, you can achieve a remarkable dessert that's both elegant and indulgent. Enjoy your culinary creation!
Jaffa creme brulee FAQ:
The baking time for Jaffa Creme Brulee is 25-30 minutes at 300°F (150°C). The custards should be set but still slightly wobbly in the center when done.
The custard is done when it is set around the edges and has a slight wobble in the center. It should not be liquid but still soft enough to jiggle slightly.
Yes, you can substitute dark chocolate with milk chocolate for a sweeter flavor, or use a dairy-free chocolate if you prefer a dairy-free option. Adjust the quantity based on your taste.
Store leftover Jaffa Creme Brulee in the refrigerator, covered with plastic wrap, for up to 2-3 days. It's best to caramelize the sugar just before serving.
You can use 4-6 ramekins for this recipe. They should typically be about 6-8 ounces in size to ensure the custards bake evenly.
Tips:
- Prep your ingredients: Measure out and have all your ingredients ready before you start, to streamline the cooking process and ensure better control.
- Temper the yolks: When mixing the hot milk mixture with the egg yolks, add the hot liquid slowly to avoid curdling or scrambling the eggs.
- Use a water bath: Placing the ramekins in a water bath in the oven helps to cook the custard evenly and prevents the edges from overcooking.
- Torching the sugar: For the best caramelized sugar crust, use a culinary torch to melt and brown the sugar evenly. If you don’t have a torch, you can briefly place the ramekins under a broiler.
- Chill thoroughly: Allow the crème brulee to chill in the refrigerator for at least 2-3 hours, or overnight for the best set and flavor.
Nutrition per serving
4 ServingsCalories 190kcal
Protein 9g
Carbohydrates 20g
Fiber 2.09g
Sugar 12g
Fat 20g
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