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    Home » Dessert Recipes

    Published: Jan 25, 2012 · Modified: May 19, 2022 by Renée · This post may contain affiliate links · 2 Comments

    Orange Creme Brulée

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    Orange creme brulee is a delicate custard that is fully flavored with orange juice and orange zest, and then covered with a caramelized sugar topping! This classic dessert is what dreams are made of!

    Orange Creme Brulée Recipe

    *Disclaimer - This recipe was originally published in 2012. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.

    We had our best friends over for dinner the other night and I really wanted
    to “WOW” them with something special for dessert. 

    They have been extra helpful and supportive lately and I needed to let
    them know how much means to me (plus, I’ve always wanted to own
    one of those little blow torches, lol). 

    What better way to someone’s heart than through their stomachs, right?  And, I just so happen to know that Crème Bruleé is their favorite dessert.  How convenient! LOL

    This recipe is adapted from "The Barefoot Contessa's" Ina Garten. 

    Who doesn’t love Ina? 

    The only change I made to Ina’s recipe was to add
    orange zest into the custard.  In the great words of Ina Garten “How bad
    can that be?”

    ORANGE CREME BRULEE    {PRINT THIS RECIPE}

    • 1 extra-large egg
    • 4 extra-large egg yolks
    • ½  cup sugar, plus
      extra for topping
    • 3 cups heavy cream
    • 1 teaspoon pure vanilla
      extract
    • 1 tablespoon orange liqueur
      (I used Grand Marnier)
    • 1 tablespoon orange zest
    -Preheat the oven to 300°
    -In the bowl of an electric mixer
    fitted with the paddle attachment, mix the egg, egg yolks, the orange
    zest, ½ cup of the sugar, vanilla, and orange liqueur together on
    low speed until just combined.

     

     

     

    -Meanwhile, scald the cream in a small saucepan until it’s very hot, but not boiling.  With the mixer on low speed, SLOWLY add the cream to the eggs.
     
     

     

    -Carefully pour the mixture into 6 (8 oz) ramekins until almost full.  Place the ramekins in a baking pan and carefully pour boiling water into the pan until it comes halfway up the sides of the ramekins. 

    -Bake for 40 – 45 minutes, or until the custards are set when gently shaken.  Remove the custards from the water bath and cool to room temperature.  Then refrigerate until firm and ready to serve.
    -To serve, sprinkle 1 tablespoon of sugar evenly on the top of each ramekin and heat with that little kitchen blowtorch until the sugar caramelizes evenly or you get it the color you each individually want.  Allow them to sit a room temperature for a minute until the sugar hardens and will so wonderfully crack with a spoon when you dig in!  

     
     
     
     
     
     
    Orange Creme Brulee Recipe

    A baking sheet and napkin loaded with Butterscotch Ritz Cookies with a glass of milk in the background.

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    Reader Interactions

    Comments

    1. Paula says

      January 27, 2012 at 2:40 am

      Your dinner parties sound like a lot of fun and your dessert looked fabulous!

      Reply
    2. Cher says

      January 25, 2012 at 7:55 pm

      Wow - this one definitely looks like a keeper 🙂

      Reply

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