Blood Orange Crème Brûlée


by: Happy Kitchen.Rocks

Blood Orange Crème Brûlée: Rich and creamy vanilla custard meets a brittle caramelized topping in this seductive and foolproof classic French dessert.


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serves: 4

200 ml or 3/4 cups heavy cream

50 ml or 1/4 cup milk

1/2 vanilla pod

3 egg yolks

50 grams brown sugar + 4-5 tablespoons for the topping

30 ml or 3 tablespoons blood orange juice

1 teaspoon grated blood orange zest

some more zest to garnish

Nutrition Facts
Blood Orange Crème Brûlée

Servings Per Recipe: 4

Amount per Serving

Calories: 193

  • Total Fat: 13.1 g
  •     Saturated Fat: 7.3 g
  •     Trans Fat: 0 g
  • Cholesterol: 174.5 mg
  • Sodium: 24.3 mg
  • Total Carbs: 15.2 g
  •     Dietary Fiber: 0.1 g
  •     Sugars: 13.1 g
  • Protein: 3.3 g

how is this calculated?

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1.  Preheat the oven to 150 °C or 300 °F. Split the vanilla pod lengthwise and use a knife to scrape the seeds out. In a pot, combine vanilla seeds and pulp, heavy cream and milk.

2.  Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 5 minutes, whisking occasionally, until it thickens. Discard the vanilla pulp.

3.  Meanwhile, combine egg yolks with sugar in a large bowl until smooth. Gradually pour the cream mixture in it, whisking constantly. Add blood orange juice and grated zest and mix well.

4.  Carefully pour the mixture into 4 ramekins. Place them in a large baking form. Pour hot water into the baking form until it reaches halfway up the sides of the ramekins. Carefully place the baking form in the oven for 30-35 minutes. Let them cool on a wire rack.

5.  Right before serving sprinkle the custard with 1 tablespoon brown sugar per portion and use one of the 5 methods described below to caramelize the sugar (see notes). Garnish with blood orange zest. Enjoy!

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