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.
Cooking 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 Facts
4 ServingsCalories 190kcal
Protein 9g
Carbohydrates 20g
Fiber 2.09g
Sugar 12g
Fat 20g
More recipes
Ice cream with roasted grapes and walnut oil
Enjoy creamy ice cream topped with sweet roasted grapes and pistachios.
28 Dec 2025Lemon and raspberry magic cake
A layered lemon and raspberry magic cake that's a delight to serve.
18 Jan 2026