Blood Orange Créme Brulee

A (citrus) twist on the classic French dessert.



    1. Heat cream, milk, vanilla and salt in a small saucepan to simmering.
    2. In a separate bowl, mix the egg yolks and sugar together.
    3. Temper in the eggs to the milk mixture, then add the Blood Orange Compound.
    4. Mix thoroughly, then strain and push through any remaining bits of compound.
    5. Pour into cups or oven-proof glasses.
    6. Bake at 300°F in a water bath for 20-30 minutes until barely firm.
    7. Brûlée should wiggle when moved, but not be completely firm.
    8. Cool at room temperature for 20 minutes before chilling.
    9. Chill for 4 hours or overnight. After about an hour in the refrigerator, cover brûlée with plastic wrap, not touching the top of the brûlée.
    10. Before serving, sprinkle turbinado or raw sugar onto brûlée, shaking container to evenly distribute sugar.
    11. Burn the sugar with a torch or place under the broiler for a few minutes, keeping a close eye on the browning.
    12. If the brûlée is warmed by the broiler, it can be returned to the refrigerator for about 20 minutes until chilled again.
If you enjoyed this post, please consider subscribing to the RSS feed to have future articles delivered to your feed reader.