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