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Orange Crème Brûlée

Posted by Lisa | Sweet 2 Eat Baking on June 24, 2014

18 Comments // Leave Some Love

Orange Crème Brûlée – Fresh, rich and delicious. Made with double (heavy) cream, fresh orange juice, and scraped seeds of a vanilla pod, not forgetting that crisp caramel topping make this dessert a surefire winner!

Some people can be funny about crème brûlée, but then it doesn’t surprise me when some people call it burnt cream! Burnt cream… mmmkay. Somehow burnt cream just doesn’t sound appetising at all.

Now, if we call it crème brûlée, well that just sounds all French chic doesn’t it? Ooo la la.

I think I’m ashamed to say the ‘burnt cream’ name seemed to have originated in Britain. Nothing like us Brits trying to get to the point, eh?

But crème brûlée is also known as crema catalana, or Trinity cream depending on your location.

I’ve missed out on years of eating crème brûlée simply because I thought it had coffee in. Yep, don’t ask, but once I ~~fearfully~~ tried one, all that changed and now I’m hooked. How could I be so silly? *hits head on desk*

I love a regular crème brûlée, but I wanted something a little more refreshing. I was originally going for a blood orange crème brûlée, but since they’re not in season right now ( 🙁 ), a simple yet sweet regular orange had to take it’s place.

One of my favourite thing about crème brûlée is that sweet caramel topping from the sugar. There’s nothing like diving your spoon into that crisp caramelised topping!

Crack-a-lackin’!

See that speckled goodness? I also decided to add in some scraped vanilla seeds to amp up that already present flavour too. A choice I’m happy with as it definitely complimented the sweet fresh orange.

I’m digging how delicious, rich and fresh these bad boys are. They’re the type of dessert which is incredibly easy to make, yet looks and sounds as though you’ve been slaving away in the kitchen for hours.

And it’s sooooo good too. 😉

Yield: 6

Orange Crème Brûlée

This Orange Crème Brûlée is fresh, rich and delicious. Double (heavy) cream, fresh orange juice, vanilla seeds and that crisp caramelised topping make this dessert a surefire winner!

Prep Time 10 minutes

Cook Time 50 minutes

Ingredients

500ml (18fl oz) double (heavy) cream
1 vanilla pod
6 egg yolks
100g (½ cup) granulated sugar, plus extra for the caramel layer
50ml (3 tbsp + 1 tsp) orange juice, freshly squeezed

Instructions

Preheat the oven to 140°C/275°F/gas mark 1.
Pour the double cream into a saucepan. Spilt the vanilla pod lengthways and scrape the seeds from a vanilla pod in the cream Chop the vanilla pod into bits, and add them to the cream. Bring the cream to a boil, then reduce to a gentle simmer for 5 minutes, whisking continuously until it thickens.
Meanwhile, whisk the egg yolks with the sugar until pale and creamy, then bring the cream back to a boil. Immediately add the hot cream whisking continuously for a few minutes until it thickens (indicating that the eggs have begun to cook slightly), before adding the orange juice and zest.
Strain through a sieve into a large jug using a rubber spatula to help the mixture through, then pour the mixture into 6 ramekins. Place the ramekins into a roasting tin and fill with a couple of inches of boiling water, enough to cover up to ¾ of the ramekins sides.
Bake for around 30 minutes, or until they have set on the sides, but still wobbly in the middle. Allow to cool completely before transferring to the fridge.
Before serving, sprinkle around 1 tsp of granulated sugar evenly over the surface of each crème then caramelise with a mini blowtorch. Alternatively, place under the grill for around a brief minute or so until the top gets caramelised.
Leave to cool for a couple of minutes, then serve.

Notes

Notes:

If you happen to have a blood orange, use that baby instead! Of course, a regular sweet jaffa orange will be almost as good too.

Orange Creme Brûlée Recipe by Sweet2EatBaking.com | Fresh, rich and delicious. Made with double (heavy) cream, fresh orange juice, and scraped seeds of a vanilla pod, not forgetting that crisp caramel topping make this dessert a surefire winner!

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baking caramel caramelised creme brulee delicious dessert double cream fresh heavy cream orange orange juice rich summer vanilla bean vanilla pod zest

Posted by Lisa | Sweet 2 Eat Baking on June 24, 2014

18 Comments // Leave Some Love

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18 Comments on “Orange Crème Brûlée”

The Partiologist — June 25, 2014 @12:34 pm Reply

Everything you make looks scrumptious - I've got a little blowtorch just waiting to be taken out of the box, looks like now is the time!
Alice // Hip Foodie Mom — June 25, 2014 @12:48 pm Reply

i love these!!! I seriously need to get myself a hand held blow torch!!
Erika — June 25, 2014 @3:19 pm Reply

Créme brûlée is a recent discovery for me too. I had tried it years ago at a restaurant but they used vanilla extract - which I hate. So it was only until I made it myself that I really got to enjoy it :) Never tried flavouring it though. Sounds delicious!
Jess @ On Sugar Mountain — June 25, 2014 @8:51 pm Reply

And here I was thinking that creme brulee couldn't get any better. Then here YOU are throwing lovely citrus flavors into it. HOW AM I EVEN SUPPOSED TO HANDLE HOW DELICIOUS THIS LOOKS, LISA?! ;)
Tammy — June 25, 2014 @10:56 pm Reply

Looks absolutely delicious! Where are your bowls from? I've been looking to add something exactly like that to my serve ware!

*i meant the glass ones!
1. Lisa — June 25, 2014 @11:45 pm Reply
  
  They're lovely aren't they? Not sure where in the world you're located Tammy, but would you believe me if I told you they were from the supermarket? :) If you're in the UK, have you heard of GU? I bought the chocolate soufflés (GU after dark melting middles, I believe). Not sure the other desserts they offer have the same bowls though.
  
  I just devoured the contents then kept the bowls. Two birds, one stone. Hope that helps?
  
  Thanks for stopping by.
Rach @ EazyPeazyMealz — June 26, 2014 @5:20 am Reply

Creme brulee is my absolute favorite. I make it way too much for my own good. And I can't wait to try this recipe. Thanks for sharing at Tips and Tricks. Pinned.
Joshua Hampton — June 26, 2014 @9:44 am Reply

I really adore a good creme brulee. It's one of my favorite desserts. Thanks for this recipe.
Liz — June 26, 2014 @1:16 pm Reply

Oooh, we LOVE creme brulee at our house! But I've never made an orange version...a must try!
Jessica @ Sweet Menu — June 30, 2014 @7:50 am Reply

Wow - very impressive! I need to get my hands on a blow torch so I can make an incredible creme brulee like this one. Beautiful!
Jess @ whatjessicabakednext — June 30, 2014 @5:24 pm Reply

I love orange creme brulee- delicious flavours!
Rach @ EazyPeazyMealz — July 1, 2014 @3:46 am Reply

This looks so good. I am featuring you tonight on the Tips and Tricks Linky Party over on Eazy Peazy Mealz!
Laura Dembowski — July 6, 2014 @8:32 pm Reply

Ahhh, I love a good, creamy creme brulee! Those vanilla bean seeds are the icing on top of the custard ;)
mariel @ Or so she says... — July 8, 2015 @11:10 pm Reply

Creme Brûlée is my favorite dessert ever! I order it as every restaurant possible. :) And, always get a fabulous belly ache after, since I'm lactose intolerant. But, it's the one dessert that is worth that belly ache! This orange flavor looks awesome. I have a peppermint creme brûlée on OSSS. You should try it... I love it. Pinning this!
1. Lisa | Sweet 2 Eat Baking — July 9, 2015 @11:43 pm Reply
  
  Oooo, the peppermint one sounds fab. I guess I'll be making that one around Christmas time with some crushed candy canes inside. :)
  
  I think I'd be the same if I were lactose intolerant too. So worth the belly ache with the refreshing orange (or lemon if you wanted to switch it up). I guess you could make this at home if you're able to find lactose-free cream. Is that even a thing? I know they do lactose-free milk here though.

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