Orange Creme Brulee Recipes

BITTER ORANGE CRèME BRûLéE

Steps:

• To make the cookies (if using):
• Preheat the oven to 350°F/180°C/gas 4. Line a baking sheet/tray with parchment/baking paper.
• In a large bowl, using an electric mixer, beat the egg yolks with the 1/2 cup sugar until the mixture turns pale yellow, about 1 minute. Add the vanilla and beat until the batter gets very thick, about 1 to 2 minutes longer. Using a rubber spatula, add the flour and mix slow and gently into the yolk mixture, just until it's barely incorporated. (It is important not to overmix; some of the flower should still be visible along the edges and in the center of the bowl.)
• In a clean bowl, using the electric mixer and clean beaters, beat the egg whites with the 2 tbsp sugar until soft peaks form. Using the rubber spatula, gently fold the egg white mixture into the batter. Do not stir vigorously.
• Using a ladle, in small batches if necessary, carefully scoop the batter into a pastry/piping bag with a size 4 tip. Pipe thin lines of batter about 3 in/7.5 cm long and 1/4 in/6 mm thick onto the prepared baking sheet/tray, spacing them about 1 in/25 mm apart. Use a sifter or fine-mesh sieve to dust the cookies with the confectioners'/icing sugar.
• Bake until golden, 10 to 12 minutes. Remove the tray from the oven and let the cookies cool on the pan for about 1 minute to allow them to firm up a bit. Using a spatula, carefully transfer to a wire rack to cool completely. Repeat to use the remaining batter. You should have 25 to 30 cookies.
• To make the crème brûlée:
• Preheat the oven to 300°F/150°C/gas 2.
• In a medium saucepan, combine the cream, milk, and orange zest and heat until steam begins to rise. Do not let boil. Remove from the heat and nestle the pot in an ice bath. Let stand, stirring occasionally, until the cream mixture cools to room temperature, 5 to 10 minutes.
• While the cream mixture is cooling, in a large bowl, combine the egg yolks and the 1/2 cup/100 g sugar. Whisk until the sugar is dissolved and thoroughly blended with the yolks. Gently whisk in the cream mixture.
• Pour the custard through a fine-mesh sieve set over a large glass measuring pitcher or bowl with a pouring lip to strain out any solids. Divide the custard evenly among six 4-oz/120-ml ramekins. Place in a roasting pan/tray and add water to come 1 in/2.5 cm up the sides of the ramekins. Bake until the custards are firm, 35 to 40 minutes. Remove from the oven and let cool in the water bath to room temperature. Cover with plastic wrap and refrigerate until well chilled, at least 2 hours and up to 2 days.
• To serve, remove the plastic wrap/cling film and gently lay a paper towel/absorbent paper on top of each custard. Gently press down on the towel to remove any moisture buildup, being careful not to dent the custard. Sprinkle 1 tbsp sugar evenly over each custard. Using a blowtorch, pass the flame above the sugar until it melts and turns golden brown. (Alternatively, preheat the broiler/grill and slip the custards under the broiler 4 to 6 in/10 to 15 cm from the heat source to melt the sugar; leave the oven door open slightly and watch closely, as the sugar can scorch suddenly.) Let the crème brûlée stand at room temperature until the sugar hardens, 1 to 2 minutes.
• If serving with the sugar cookies, lay 2 cookies over each custard, leaning them on the edge of the ramekins and garnish with mint. Serve at once. Enjoy any extra cookies the following day or with a sweet, dessert wine.

CITRUS CREME BRULEE

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Bring orange juice, lemon juice, and lime juice to a boil in a saucepan; cook until reduced to about 2 tablespoons liquid, 8 to 10 minutes.
• Heat cream and 1/3 cup sugar together in a separate saucepan over medium heat, stirring until sugar completely dissolves, 1 to 2 minutes; remove from heat.
• Whisk egg yolks together in a bowl until frothy. Whisk reduced juice mixture into egg yolks until fully combined. Pour cream mixture in gradually, whisking constantly, until thin custard forms.
• Strain custard mixture through a fine sieve; divide into six 5-ounce ramekins. Place ramekins in a baking dish; pour in enough boiling water to come half way up the sides of ramekins.
• Bake in preheated oven until just set, about 1 hour. Remove from oven, cool slightly, and cover ramekins with plastic wrap; refrigerate at least 4 hours.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Remove plastic wrap from ramekins. Sprinkle 1 tablespoon of sugar in a thin layer over top of each ramekin. Brown sugar under a broiler until golden and caramelized, 30 seconds to 1 minute.

ORANGE CREME BRULEE

Steps:

• Preheat oven to 300 degrees F.
• Heat heavy cream and sugar over a double boiler until the sugar is dissolved. Add egg yolks and orange concentrate. Stir to blend well. Fill into desired dishes and bake in a water bath in the oven for approximately 1 to 1 1/2 hours until internal temperature of brulee is 170 degrees F. Cool overnight. Sprinkle granulated sugar on top and flame with a gas torch or carefully broil until sugar is caramelized.

BLOOD ORANGE CHOCOLATE-BOTTOM CRèME BRûLéE

Steps:

• Position a rack in the center of the oven and preheat to 300ºHave ready 2 (6-ounce)or 3 (4-ounce)heatproof ramekins, canning jars, bowls, or cappuccino cups, a small roasting pan, and a piece of aluminum foil. Bring a kettle of water to a boil.
• Place the chocolate in a small bowl. In a small saucepan, bring the cream just to a boil over a medium flame, swirling the pan occasionally. Pour the hot cream over the chocolate, let it sit for 1 minute, then whisk gently until smooth.
• Pour the chocolate goodness into the waiting ramekins and place them in the freezer to firm up.
• In the same saucepan, combine the cream, orange zest, and vanilla pod and scrapings. Over a medium flame, heat the mixture, swirling frequently, until small bubbles appear around the sides of the pot and the mixture is hot and steamy. Remove from the heat, cover, and steep 10 minutes.
• Meanwhile, place the egg yolks in a medium bowl and whisk in the sugar and salt to combine. When the cream has steeped, gradually whisk in the hot cream, whisking constantly. Strain the mixture through a fine-mesh sieve and into a pitcher, pressing on the good stuff to extract the flavor. (You can rinse and dry the vanilla pod and use it to make vanilla extract or sugar.)
• Place the chilled, chocolate-bottomed ramekins in the roasting pan, and divide the custard mixture among the ramekins. Cover with the foil, poke a few holes in it, and peel back a corner. Place the whole thing on the oven rack and carefully pour in enough boiling water to come halfway up the sides of the ramekins. Close the oven door and bake the ramekins until the custards wobble like Jell-o when you give them a jiggle, 25-35 minutes. Be careful not to overbake or the custard will turn grainy; if bubbles appear around the sides of the custards, remove them immediately.
• Remove from the oven and let cool until you can remove them from the water, then cool completely. Cover and chill the custards until firm, 2-4 hours or up to 3 days.
• Sprinkle a chilled custard with enough sugar to coat it in a thin, even layer, about 1 teaspoon. Tilt the ramekin and tap it around to even out the sugar layer if need be. Use a crème brûlée torch held a few inches away from the sugar and pointing straight down to gently caramelize the sugar. If it starts to blacken, pull the torch further away, and use a circular motion to evenly torch the whole top. Now repeat with a second teaspoon of sugar; this will make a thick lid that is pleasing to crack. Repeat with the remaining crème brûlée(s). Chill for 10-20 minutes to harden the lid and cool the custard back down.
• Meanwhile, cut the ends off of the blood oranges and place one cut-side-down in a cutting board. Use a sharp knife (I like a serrated knifto pare away the peel and white pith, following the curve of the orange. When the pith is removed, turn the orange on its side and slice into 1/4-inch thick rounds.
• Place 2-3 rounds atop each crème brûlée, sprinkle them with another teaspoon of sugar, and torch the sugar with the crème brûlée torch. Serve immediately.

ORANGE BLOSSOM CRèME BRULéE/ CREME BRULEE

Steps:

• Preheat oven to 325 °F. (~160 °C).
• In a large bowl, whisk together egg yolks and sugar until thick and light in color. Add the cream, vanilla, and orange blossom water and continue to whisk until well blended.
• Divide the mixture among 4 ramekins or custard cups. Place in a water-bath (a large shallow pan of hot water, which surrounds the ramekins with gentle heat while baking and will prevent overheating and/or curdling.}.
• Bake for 40 min or until it sets around the edges and stays loose in the center. (The center should jiggle when the pan is tapped) Remove from the oven and leave in the water bath until cooled. Remove the cups from the water bath and chill for at least 2 hours and up to 3 days.
• Sprinkle about 2 teaspoons of brown sugar over each crème brulée. Using a small hand held torch, burn the sugar until it caramelizes. Re-chill for a few minutes before serving.
• Serves 4.

ORANGE GINGER CREME BRULEE

Steps:

• Preheat oven to 350°F.
• Put the zest and ginger in the cream and heat to just below simmering. Remove from heat and allow to cool a bit. Strain out the zest and ginger.
• Meanwhile cream the egg yolks, sugar, and salt in a mixing bowl.
• Add the cream very slowly mixing constantly. If you add it too quickly the egg yolk will cook from the heat of the cream. Try not to incorporate any air into the mix as you stir, air bubbles will detract from the smooth texture of the final product.
• Divide the mixture between 4 to 6 ramekins (will depend on the size of your ramekins). Place these in a lasagna pan and carefully pour water into the pan so that it comes up the outsides of the ramekins about 3/4 of the way up.
• Carefully put this pan in the oven. If you spill water into the ramekins it won't set -- don't spill!
• Bake about half an hour, or until the custards are set but still jiggly.
• Remove from the oven and take the ramekins out of the water bath. Allow to cool completely, then cover with plastic wrap and chill at least 4 hours, or up to 3 days.
• When ready to serve, sprinkle about a half tablespoon of sugar onto the custard. Spread it around evenly with a spoon or your finger, then use a blowtorch to caramelize the sugar. It should melt and brown a bit, but not burn. You can attempt to use the broiler in your oven to caramelize the sugar, but I have not had good success with this.
• Eat immediately. If you let them sit the sugar crust can pull water out of the custard and dissolve. Then you're eating flan, not creme brulee!

ORANGE CREME BRULEE

Steps:

• Preheat the oven to 300 degrees F.
• Combine the eggs, egg yolk, and sugar and whisk well. Add the vanilla and orange zest. In a small saucepot, scald the heavy cream and Grand Marnier. Remove and slowly add 1/3 of scalded cream mixture into the egg mixture (temper the custard). Return the egg mixture to the cream and combine. Chill for 10 to 15 minutes. Set up a water bath for the brulee dishes and place the brulee dishes into the bath, making sure the water comes 1/2 way up the side of the dish. Pour the brulee mix into the dish and bake in the oven for 25 to 35 minutes or until the custard is set. Refrigerate until ready for service. Place a light coating of sugar on top of each brulee and caramelize the sugar with either a torch or a broiler. Serve immediately.

CRèME BRûLéE A L'ORANGE

Steps:

• Preheat oven to 325°F. Lightly butter six 3/4-cup soufflé dishes or custard cups. Beat egg yolks and 1/2 cup sugar in medium bowl to blend. Bring cream, milk and orange peel to simmer in medium saucepan over medium-high heat. Gradually whisk hot cream mixture into yolk mixture. Stir in Grand Marnier.
• Divide custard among prepared dishes. Set dishes in large baking pan. Add enough hot water to pan to come halfway up sides of dishes. Bake custards until just set in center, about 40 minutes. Remove from water. Cool, then cover and refrigerate overnight.
• Preheat broiler. Arrange soufflé dishes on baking sheet. Sprinkle 1 teaspoon sugar over each. Broil until sugar browns, rotating baking sheet for even browning and watching closely to avoid burning, about 2 minutes. Refrigerate 1 hour. (Can be made 6 hours ahead. Keep refrigerated.)