Orange Crème Brûlée Recipe

Introduction

Orange Crème Brûlée is a luscious twist on the classic French dessert, infusing rich custard with bright citrus flavors and a hint of cardamom. The caramelized sugar topping adds a delightful crunch, making it a perfect treat for any occasion.

Ingredients

• ½ cup caster sugar (100g / 3.5oz)
• 3 teaspoons orange zest (very finely grated, from 2 medium oranges)
• 2 cups thickened cream (heavy cream) (500ml)
• Good pinch ground cardamom
• 1 teaspoon vanilla extract
• 5 egg yolks (from large eggs)
• ¼ cup fresh orange juice
• Extra sugar for topping

Instructions

1. Step 1: Preheat the oven to 160°C (140°C fan forced) / 320°F. Place 4-6 ramekins in a flat-bottomed baking tray with high sides.
2. Step 2: Combine the caster sugar and 2 teaspoons of orange zest in a medium saucepan. Use your fingers to rub the zest into the sugar to release the oils for more flavor.
3. Step 3: Add the cream, cardamom, and vanilla extract to the saucepan. Heat over medium heat, stirring until the sugar dissolves and the cream steams heavily. Avoid boiling. Remove from heat, cover with a lid, and let steep for 30 minutes.
4. Step 4: Boil a kettle of water.
5. Step 5: Reheat the cream mixture until bubbles form around the pan’s edge, then remove from heat.
6. Step 6: Whisk the egg yolks in a medium bowl for 30 seconds with a balloon whisk.
7. Step 7: Set the bowl on a damp tea towel for stability. While whisking slowly, drizzle the hot cream into the yolks gradually to avoid scrambling.
8. Step 8: Strain the custard through a fine mesh sieve into a pouring jug. Stir in the fresh orange juice and remaining 1 teaspoon of orange zest.
9. Step 9: Pour the custard evenly into the ramekins.
10. Step 10: Pull out the middle oven shelf and place the tray with ramekins on it. Carefully pour hot water into the tray around the ramekins to reach halfway up their sides.
11. Step 11: Slide the shelf back into the oven and bake for 45-60 minutes until the edges are set and centers wobble slightly like jelly.
12. Step 12: Using a tea towel to hold the ramekins securely, transfer them to a wire rack to cool for at least 30 minutes. Then cover and chill in the refrigerator for at least 4 hours or overnight.
13. Step 13: When ready to serve, sprinkle 1-2 teaspoons of sugar evenly over the top of each custard. Use a kitchen blowtorch to caramelize the sugar until golden and crisp. Serve immediately.
14. Step 14: Enjoy your Orange Crème Brûlée and consider leaving a comment or rating to share your experience!

Tips & Variations

• For a more intense orange flavor, add a splash of orange liqueur to the cream before heating.
• If you don’t have a blowtorch, place the custards briefly under a hot grill to caramelize the sugar, watching closely to avoid burning.
• Substitute cardamom with a pinch of cinnamon or nutmeg for a warmer spice note.
• Use blood oranges for a unique color and slightly different citrus flavor.

Storage

Store chilled Orange Crème Brûlée covered with plastic wrap for up to 3 days. Caramelize the sugar topping just before serving to maintain its crisp texture. Reheated custard will lose its texture, so it’s best enjoyed cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Orange Crème Brûlée ahead of time?

Yes, it’s ideal to prepare the custards a day ahead and chill overnight. This allows the flavors to develop fully and the custard to set perfectly.

What can I do if I don’t have a kitchen blowtorch?

You can caramelize the sugar under the oven grill (broiler) on a high rack. Keep a close eye to prevent the sugar from burning and ensure an even caramelization.

Orange Crème Brûlée Recipe

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★★★★★

4.7 from 115 reviews

This luscious Orange Crème Brûlée recipe combines the classic creamy custard dessert with fragrant orange zest and a hint of cardamom for a bright, aromatic twist. Silky smooth and topped with a crisp caramelized sugar crust, this elegant dessert is perfect for special occasions or an indulgent treat.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 5 hours 15 minutes
• Yield: 4–6 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Custard

• ½ cup caster sugar (superfine sugar) (100g / 3.5oz)
• 3 teaspoons orange zest (very finely grated, from 2 medium oranges)
• 2 cups thickened cream (heavy cream) (500ml)
• Good pinch ground cardamom
• 1 teaspoon vanilla extract
• 5 egg yolks (from large eggs)
• ¼ cup fresh orange juice

Topping

• Extra sugar for caramelizing

Instructions

1. Preheat Oven: Set your oven to 160°C (140°C fan forced) / 320°F and arrange 4-6 ramekins in a large, high-sided baking tray.
2. Infuse Sugar and Zest: In a medium saucepan, combine caster sugar with 2 teaspoons of orange zest. Rub them together with your fingers to release essential oils and enhance the flavor.
3. Add Cream and Spices: Pour in the cream, add cardamom and vanilla extract, then heat on medium stirring until sugar dissolves and the cream steams but does not boil. Remove from heat and cover to steep flavors for 30 minutes.
4. Boil Water: Meanwhile, boil a kettle of water to prepare for a water bath.
5. Reheat Cream: Warm the cream mixture again until small bubbles appear around the edge, then remove from heat.
6. Whisk Egg Yolks: In a medium bowl, whisk the egg yolks vigorously for 30 seconds until smooth.
7. Temper Eggs: Set the bowl on a damp towel and slowly add the hot cream to the yolks in a thin stream while constantly whisking to avoid scrambling.
8. Strain and Add Orange Juice: Strain the combined mixture through a fine mesh sieve into a pouring jug. Stir in the fresh orange juice and remaining 1 teaspoon orange zest.
9. Fill Ramekins: Evenly divide the custard into the prepared ramekins.
10. Water Bath Baking: Pull out the oven shelf, place the baking tray with ramekins on it, pour hot (not boiling) water into the tray around ramekins halfway up their sides. Slide the shelf back carefully.
11. Bake Custards: Bake for 45-60 minutes until edges are set but centers still jiggle slightly like jelly.
12. Cool and Chill: Use a towel to carefully transfer ramekins to a wire rack. Cool at room temperature for 30 minutes then refrigerate covered for at least 4 hours or overnight.
13. Caramelize Sugar: Before serving, sprinkle 1-2 teaspoons of sugar on top of each custard, ensuring full coverage. Use a kitchen blowtorch to caramelize until golden brown and crisp.
14. Serve and Enjoy: Serve immediately after caramelizing to experience the contrast of creamy custard and crunchy sugar topping.
15. Feedback: Don’t forget to leave your comments and rating to share your experience!

Notes

• Use ramekins sized about 150ml to 180ml for even baking.
• Ensure water in the tray does not splash into the custards.
• Water bath moisture helps cook custard gently and prevents cracking.
• Do not boil the cream as it can curdle.
• Cool custards completely before caramelizing sugar to avoid melting the crust.
• The caramelized sugar crust will harden as it cools, providing contrast to the creamy custard below.

Keywords: orange creme brulee, orange custard dessert, creme brulee recipe, cardamom dessert, citrus custard, baked custard, caramelized sugar dessert