Orange Creme Brulée 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!
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*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.
How this recipe came to be:
We had our best friends over for dinner the other night and I really wanted
to “WOW” them with something special for dessert.
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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?”
Printable Recipe Card
ORANGE CREME BRULEE
Ingredients
- 1 large egg
- 4 large egg yolks
- ½ cup granulated sugar plus additional for topping
- 3 cups heavy cream
- 1 teaspoon pure vanilla extract
- 1 tablespoon orange liqueur I used Grand Marnier
- 1 tablespoon orange zest
Instructions
- -In the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks, and the orange zest, ½ cup of the sugar, vanilla, and orange liqueur together on low speed until just combined.
- -Preheat the oven to 300° (F), 150° (C).
- -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 one tablespoon of sugar evenly on the top of each ramekin and heat with that little kitchen blowtorch until the sugar caramelizes evenly. Allow them to sit at room temperature for a minute until the sugar cools, hardens, and will crack wonderfully with a spoon when you dig in!
Notes
Nutrition
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Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
Paula says
Your dinner parties sound like a lot of fun and your dessert looked fabulous!
Cher says
Wow - this one definitely looks like a keeper 🙂