At its most basic it is effectively a popular French creamy pudding like a baked custard but it can be so much more.I find orange very refreshing and as you can see from my previous posts, orange zest can do miracles to the flavours in cakes,puddings & drinks!I have tried some creme brûlée with the very vibrant,sweet & zesty blood oranges.You can try any orange in case blood orange is not available.This is super easy to make with very little effort & prep required.
- 2,1/2 cups double cream
- 3 medium oranges, zested
- 5 egg yolks
- 1/4 cup sugar+2 tsp sugar per each ramekin for top crust
- 1 tsp vanilla extract
Combine cream,vanilla & orange zest & bring to a low simmer.Remove from the heat and let it cool.
Preheat the oven to 150C.Whisk together egg yolks & 1/4 cup sugar & combine with prepared orange cream until no lumps remain. Strain this custard through a strainer to remove the orange zesty bits.
Place empty ramekins in a rectangular baking dish & distribute the custard among the ramekins.Fill the baking dish with boiling water halfway up the ramekins & transfer the dish into the oven.
Bake for 35-40 minutes until Creme Brûlée is slightly wobbly in the center.Once removed, let it cool & refrigerate for at least 2 hrs or o/n.
Just before its ready to serve,add a thin slice of orange over the top & sprinkle evenly around 1-2 tsp of granulated sugar on top of orange slice & Creme Brûlée.Use a blowtorch on the sugar to create a brown crust.