Key Ingredients
Fresh Orange Juice – Adds natural flavor and brightness to the crème brûlée! The slight acidity creates a nice balance to the richness of the cream and egg yolks.
Orange Zest – Provides a concentrated orange aroma and depth, without the extra liquid.
Granulated Sugar– Helps create a smooth, sweet and creamy texture while preventing the eggs from cooking too quickly.
Heavy Cream – Because of the high fat content, cream creates a luxuriously smooth and creamy base for this crème brûlée.
Salt – Helps balance that sweetness while also enhancing the orange and vanilla flavors.
FAQ’s
Helpful tips
Here are some important Pro tips by Maude
- Warm the cream gently – Heat the cream just until steaming, not boiling- to avoid scrambling the eggs when mixing.
- Whisk gently – Be sure to mix the custard slowly to prevent incorporating too much air, which can cause bubbles on the surface.
- Strain the custard – To get that ultra-smooth texture, strain the mixture before pouring it into the orange shells or ramekins.
- Use a water bath – This is critical to smooth creme! Baking in a water bath helps the custard cook evenly and prevents curdling.
- Chill thoroughly – This is the hardest part! Let the crème brûlée chill for at least 4 hours (or overnight) before torching.
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No Bake Strawberry Cheesecake Bars
White Chocolate Raspberry Cheesecake Bars
Chocolate Cheesecake with Brownie Crust
NYC Style Chocolate Chip Cookies
If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!
Orange Crème Brûlée
Servings
4 servings
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Equipment
Ingredients
Orange Crème Brûlée
- 1 tsp (2 g) fresh orange zest
- 1 tbsp (15 g) fresh orange juice
- 1 1/2 cup (360 ml) heavy whipping cream
- 3 1/2 tbsp (45 g) granulated sugar
- 3 egg yolks
- 1 tsp (5 ml) vanilla extract
- Pinch of salt
- 3 oranges, cut in half, flesh removed (for baking)
- Granulated sugar for topping/torching
Instructions
Enable Step-by-Step Mode- Preheat oven to 325. For the Orange Crème Brûlée, in a small bowl whisk sugar, egg yolks, salt, orange zest, orange juice and vanilla. Place heavy whipping cream in a medium saucepan over medium/low heat.
- When cream starts to simmer, remove from heat. Using a hand whisk, begin whisking the egg and sugar mixture while SLOWLY pouring about 1/2 of the warm heavy cream. Be sure to whisk the eggs and sugar the entire time you pour the cream. Slowly pour the rest of the cream and keep whisking.
- Once you’ve whisked the eggs, sugar and hot cream, pour the mix through a strainer. Place the hollowed orange shells onto a large baking sheet. Note: You can push the oranges up against each other to help them remain upright. Then transfer the strained liquid into the oranges (ramekins also work). The mixture should fill 4-5 orange shells. Or, you can bake in 3-4 4oz ramekins.
- Take a 9x13 pan and place it at the bottom of the preheated oven, fill it with about two cups of hot water (this serves as a water bath). Place the baking sheet with oranges or ramekins on the middle shelf just above the other sheet.
- Bake for about 35-40 min, or until the sides are set and middle still jiggles when you shake the baking pan.
- Remove ramekin(s) from the water bath and place on a cooling wrack for about 15-30 min. Refrigerate for at least 4 hours!
- When ready to torch, remove from fridge and place 1-2 tbsp of sugar on top and torch until golden brown!
- Storage: Creme brulee should be sealed in an airtight container and stored in the fridge for up to 1-2 days.