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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.

Ingredients

Scale

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

Find it online: https://cheflenacooks.com/orange-creme-brulee-recipe/