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Orange Vanilla Creme Brûlée

I love Creme Brûlée, especially this Orange Vanilla Creme Brûlée. While it sounds fancy, you should know that Creme Brûlée is accessible, even for a beginner in the kitchen.

Course Dessert
Cuisine American
Keyword easy dessert recipe, holiday recipe, kid-friendly recipes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 servings
Author Linda Spiker

Ingredients

  • 8 large egg yolks
  • ¾ cup caster sugar or super fine baker’s sugar
  • 2 ¼ cups heavy whipping cream
  • Zest from two small oranges
  • 2 tsp vanilla paste or 2 tsp extract but I highly recommend paste! Raspberries, a lemon slice, or torched caster sugar for garnish

Instructions

  1. Preheat oven to 350. Place rack in bottom ⅓ of oven to prevent browning. Place ramekins in a glass baking dish and set aside.
  2. Separate eggs.
  3. Whisk together egg yolks and sugar in a large bowl (preferably with a pouring spout)
  4. Set aside.
  5. Zest oranges. Set aside.
  6. Pour cream into a pot (rounded bottom if you have one) Turn on high heat. Watch closely.
  7. As soon as bubbles form on the sides and center is steaming, immediately turn off heat.
  8. Now add zest and vanilla to cream. Stir well.
  9. Temper: Add cream mixture one ladle full at a time to bowl with eggs/sugar mixture.
  10. Stir well between additions.
  11. This is called 'tempering'. When all cream is stirred into eggs pour into ramekins filling them ⅔ full. Depending on the size of the ramekins you use, this recipe should make 6-8 servings.
  12. Make a water bath or 'bain Marie' by pouring water into a baking till water is about an inch deep.
  13. Set ramekins in the baking dish. Bake for 25-30 or until the center of the jiggles but the sides are firm. Do not over cook as this dessert will continue to cook in the ramekins once it is removed from the oven.
  14. Once cooled, cover and place in refrigerator for three hours (although...I love it warm! You just can't make the crispy sugar top till completely cooled:)
  15. You can now either sprinkle with super fine sugar and torch or top with berries.