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!
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. 😉
Orange Crème Brûlée
Prep Time: 10 minutes
Cook Time: 50 minutes
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!
- 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
- 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.
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.
What out of season fruits do you like?
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