Orange Creme Brulee

Vanilla and orange merge beautifully in this dish.

Recipe By: yhiranuma (https://cookbuzz.com/kitchen/34)
Serves 4 Prep: 15 min Cook: 50 min

Ingredients

Orange zest 1
Orange brandy or liqueur 1 tbsp
Orange juice 1/2
Caster sugar 50g
Egg yolks 3
Double cream 300ml
Vanilla extract as required
Brown or demerara sugar 4 tbsp
Candied orange peel as required

Method

1
Preheat the oven 170C (Gas mark 3).
2
Put the egg yolks into a bowl. Add the orange juice, caster sugar and orange brandy (like Cointreau) and mix well.
3
Put the double cream and orange zest into a pan and heat almost to the boil.
4
Add Step 3 into Step 2 and mix well. If necessary, pour through a sieve to get a smooth liquid. Transfer to small ramekin dishes.
5
Place Step 4 onto a baking tray and pour hot water in the tray around and up to half the height of the dishes.
6
Put in the oven for 30 minutes until set.
7
Allow to cool then put in the fridge.
8
Place the brown sugar evenly over the surface and use a blowtorch to scorch the surface. Allow to cool before serving.
9
You can garnish with the candied orange peel if you like.
10
How to make candied orange peel: you need 1 orange and 1/3 cup sugar.
11
Peel the orange and cut into fine strips or use a zester.
12
Put into a small pan and enough water to cover. Bring to the boil gently on a low to medium heat then drain the water away. Repeat again.
13
Now add the sugar and 1/2 cup of water and bring to the boil on a low to medium heat to dissolve the sugar.
14
When it boils, turn the heat down to low and cook for 8 minutes until the peel become translucent then turn the heat off and allow to cool.

Tips & Note

Orange Creme Brulee

Vanilla and orange merge beautifully in this dish.

Recipe By: yhiranuma (https://cookbuzz.com/kitchen/34)

Serves 4

Prep: 15 min

Cook: 50 min

Ingredients

Orange zest 1
Orange brandy or liqueur 1 tbsp
Orange juice 1/2
Caster sugar 50g
Egg yolks 3
Double cream 300ml
Vanilla extract as required
Brown or demerara sugar 4 tbsp
Candied orange peel as required

Orange Creme Brulee

Recipe ID :1300 Posted on 03 DEC 2015

Serves 4

Prep 15min
Cook 50min
views 2,405
printed 68

saved 0

Vanilla and orange merge beautifully in this dish.

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Ingredients

Print Ingredients Email Ingredients
1
1 tbsp
1/2
50g
3
300ml
as required
4 tbsp
as required

Method

Prep
15min
Cook
50min
1
Preheat the oven 170C (Gas mark 3).
2
Put the egg yolks into a bowl. Add the orange juice, caster sugar and orange brandy (like Cointreau) and mix well.
3
Put the double cream and orange zest into a pan and heat almost to the boil.
4
Add Step 3 into Step 2 and mix well. If necessary, pour through a sieve to get a smooth liquid. Transfer to small ramekin dishes.
5
Place Step 4 onto a baking tray and pour hot water in the tray around and up to half the height of the dishes.
6
Put in the oven for 30 minutes until set.
7
Allow to cool then put in the fridge.
8
Place the brown sugar evenly over the surface and use a blowtorch to scorch the surface. Allow to cool before serving.
9
You can garnish with the candied orange peel if you like.
10
How to make candied orange peel:you need 1 orange and 1/3 cup sugar.
11
Peel the orange and cut into fine strips or use a zester.
12
Put into a small pan and enough water to cover. Bring to the boil gently on a low to medium heat then drain the water away. Repeat again.
13
Now add the sugar and 1/2 cup of water and bring to the boil on a low to medium heat to dissolve the sugar.
14
When it boils, turn the heat down to low and cook for 8 minutes until the peel become translucent then turn the heat off and allow to cool.
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Orange zest, Orange brandy or liqueur, Orange juice, Caster sugar, Egg yolks, Double cream, Vanilla extract, Brown or demerara sugar, Candied orange peel
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