Orange creme brulees
Orange Crème Brûlée combines rich custard with vibrant orange zest, topped with a crisp caramelized sugar crust. This elegant dessert is a twist on the classic French favourite that is sure to impress.
Cook time 45 min
Prep time 1445 min
Ingredients:
2 cups heavy whipping cream4 yolks
2 tbsp orange zest
1/2 cup sugar
1 passion fruit
Orange Crème Brûlée is a delightful twist on the classic French dessert, infusing the rich, creamy custard with the vibrant flavor of fresh oranges. This elegant dessert is topped with a crisp, caramelized sugar crust and makes for an impressive end to any meal. Let’s dive into this simple yet exquisite recipe that will surely impress your guests and satisfy your sweet tooth.
Instructions:
Preheat your oven to 325°F (160°C).
- In a medium saucepan, pour the heavy whipping cream.
- Add the orange zest to the cream.
- Heat the mixture over medium heat until it is hot but not boiling. You'll see tiny bubbles forming around the edges of the pot which indicates it is ready.
- Remove the saucepan from the heat and let it sit to allow the orange zest to infuse the cream for about 15 minutes.
- In a mixing bowl, whisk together the egg yolks and the sugar until the mixture is pale and slightly fluffy.
- Slowly pour the warm cream mixture into the egg yolk and sugar mixture, whisking constantly to combine. This process is called tempering and helps prevent the eggs from curdling.
- Once fully combined, strain the mixture through a fine-mesh sieve into a clean bowl to remove the zest and any cooked bits of egg.
- Divide the custard mixture evenly among 4 to 6 ramekins.
- Place the ramekins in a baking dish, then pour hot water into the dish to come about halfway up the sides of the ramekins (this is called a water bath or bain-marie).
- Carefully transfer the baking dish to the preheated oven.
- Bake for 40-45 minutes, or until the custards are set but still slightly jiggly in the center.
- Remove the ramekins from the water bath and let them cool at room temperature.
- Once cool, transfer them to the refrigerator to chill for at least 2 hours, or until completely cold.
- Cut open the passion fruit and scoop out the pulp and seeds.
- Once the crème brûlées are cool, sprinkle a thin, even layer of sugar on top of each one.
- Use a kitchen torch to caramelize the sugar until golden and crispy. Alternatively, you can place the ramekins under a broiler for 1-2 minutes, watching closely to prevent burning.
- Allow the caramelized sugar to harden for a minute or two.
- Just before serving, top each crème brûlée with a small spoonful of fresh passion fruit pulp.
And there you have it—Orange Crème Brûlée, a sophisticated dessert with a refreshing citrus twist. The combination of creamy custard, tangy orange zest, and the subtle hint of passion fruit makes each bite an explosion of flavors. Whether you're hosting a dinner party or simply treating yourself, this recipe is sure to leave a lasting impression. Enjoy the harmony of flavors and textures in this culinary masterpiece!
Orange creme brulees FAQ:
Bake the crème brûlées for 40-45 minutes at 325°F (160°C) until they are set but still slightly jiggly in the center.
Store leftover crème brûlées in the refrigerator, covered with plastic wrap, for up to 2 days. Avoid caramelizing the sugar until just before serving to maintain the crisp texture.
It's not recommended to substitute heavy cream with lower fat options, as the texture and flavor may be compromised. For best results, use heavy cream as specified in the recipe.
This recipe is designed for 4 to 6 ramekins, typically around 4-ounce size. Ensure the ramekins fit comfortably in your baking dish for the water bath.
The custard is done when it is set at the edges but still slightly jiggly in the center. It will firm up as it cools.
Tips:
- Use fresh, high-quality ingredients.: The flavor and texture of your crème brûlée will greatly benefit from using fresh, high-quality cream, eggs, and fruit.
- Temper the egg yolks.: When mixing the hot cream with the egg yolks, do it slowly to avoid cooking the eggs prematurely. This ensures a smooth custard.
- Strain the mixture.: After mixing all ingredients, strain the custard to remove any lumps or bits of coagulated egg for an ultra-smooth texture.
- Bake in a water bath.: Place the ramekins in a baking dish and pour hot water around them until it reaches halfway up the sides. This gentle cooking method helps the custard cook evenly.
- Chill thoroughly.: For the best results, allow the crème brûlées to chill in the refrigerator for at least 2 hours, or overnight, to fully set and develop flavors.
- Caramelize the sugar right before serving.: For the perfect crackly top, evenly sprinkle sugar over the custard and use a kitchen torch to caramelize it just before serving. Alternatively, you can place the ramekins under a broiler.
Nutrition per serving
4 ServingsCalories 560kcal
Protein 6g
Carbohydrates 30g
Fiber 1.04g
Sugar 30g
Fat 45g
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