- Heat cream, milk, vanilla and salt in a small saucepan to simmering.
- In a separate bowl, mix the egg yolks and sugar together.
- Temper in the eggs to the milk mixture, then add the Blood Orange Compound.
- Mix thoroughly, then strain and push through any remaining bits of compound.
- Pour into cups or oven-proof glasses.
- Bake at 300°F in a water bath for 20-30 minutes until barely firm.
- Brûlée should wiggle when moved, but not be completely firm.
- Cool at room temperature for 20 minutes before chilling.
- 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.
- Before serving, sprinkle turbinado or raw sugar onto brûlée, shaking container to evenly distribute sugar.
- Burn the sugar with a torch or place under the broiler for a few minutes, keeping a close eye on the browning.
- If the brûlée is warmed by the broiler, it can be returned to the refrigerator for about 20 minutes until chilled again.