Ingredients
Scale
- 6 large egg yolks
- ½ cup granulated sugar
- 3½ cups heavy cream
- ¼ teaspoon salt
- zest 1 large orange
- 2 tablespoon orange juice freshly squeezed
- 1 teaspoon vanilla extract
Instructions
- Prepare 8 ramekins, each with a capacity of 8oz.
- Preheat your oven to 325°F.
- Fill a tea kettle with water and bring to a boil. Set aside after boiling.
- Whisk together egg yolks and sugar in a medium bowl.
- In a medium saucepan, combine heavy cream, salt, orange zest, and orange juice, and bring to a simmer over medium heat.
- To temper the eggs, slowly pour about ⅓ of the heavy cream mixture into the egg mixture while whisking constantly. Add the remaining cream mixture and continue whisking.
- Strain the custard through a fine mesh strainer into a measuring pitcher.
- Place the ramekins in a large baking dish and evenly divide the custard among them, filling to about ⅔ full.
- Add hot water from the kettle to the baking dish until it reaches about ½ inch up the sides of the ramekins.
- Bake for 30 minutes, until the outside is set and the center is slightly wiggly. Let cool for approximately 1 hour on a wire rack.
- Cover the ramekins with plastic wrap and refrigerate for 3-4 hours.
- Top each ramekin with 1 teaspoon of granulated sugar, then caramelize using a kitchen torch.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure that the water bath does not spill into the ramekins while adding hot water.
Serve the crème brulee soon after caramelizing for the best texture.
- Prep Time: 10 minutes
- Cook Time: 280 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 ramekin
- Calories: 350
- Sugar: 22g
- Sodium: 100mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 250mg