Jaffa creme brulee
Indulge in the luxurious Jaffa Creme Brulee, a delightful fusion of creamy, zesty, and chocolaty flavors. This simple yet sophisticated dessert combines light sour cream, low-fat milk, vibrant orange zest, rich dark chocolate, and a touch of sugar, all brought together with velvety egg yolks. Perfect for impressing guests at dinner parties or treating yourself to a gourmet experience at home.
- 24 Apr 2024
- Cook time 40 min
- Prep time 15 min
- 4 Servings
- 6 Ingredients
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.
Ingredients:
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.
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.
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!
| Nutrition Facts | |
|---|---|
| Serving Size | 170 grams |
| Energy | |
| Calories 190kcal | 8% |
| Protein | |
| Protein 9g | 6% |
| Carbohydrates | |
| Carbohydrates 20g | 6% |
| Fiber 2.09g | 5% |
| Sugar 12g | 12% |
| Fat | |
| Fat 20g | 25% |
| Saturated 6g | 21% |
| Cholesterol 250mg | - |
| Vitamins | |
| Vitamin A 170ug | 19% |
| Choline 200mg | 36% |
| Vitamin B1 0.09mg | 8% |
| Vitamin B2 0.25mg | 19% |
| Vitamin B3 0.11mg | 1% |
| Vitamin B6 0.12mg | 7% |
| Vitamin B9 40ug | 10% |
| Vitamin B12 1.02ug | 43% |
| Vitamin C 0.52mg | 1% |
| Vitamin E 1.38mg | 9% |
| Vitamin K 0.50ug | 0% |
| Minerals | |
| Calcium, Ca 180mg | 14% |
| Copper, Cu 0.03mg | 0% |
| Iron, Fe 2.90mg | 26% |
| Magnesium, Mg 60mg | 14% |
| Phosphorus, P 190mg | 15% |
| Potassium, K 240mg | 7% |
| Selenium, Se 15ug | 27% |
| Sodium, Na 80mg | 5% |
| Zinc, Zn 1.03mg | 9% |
| Water | |
| Water 110g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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