Name: Orange Creme Brulee Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 5 h 15 min
Cuisine: French
Ingredients: ½ cup caster sugar (superfine sugar) (100g / 3.5oz); 3 teaspoons orange zest (very finely grated, from 2 medium oranges); 2 cups thickened cream (heavy cream) (500ml); Good pinch ground cardamom; 1 teaspoon vanilla extract; 5 egg yolks (from large eggs); ¼ cup fresh orange juice; Extra sugar for topping (about 1-2 teaspoons per ramekin)

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Introduction

This Orange Crème Brûlée offers a delightful twist on the classic dessert, infusing creamy custard with bright citrus zest and a hint of warming cardamom. The caramelized sugar crust adds the perfect crisp contrast to the silky custard beneath. It’s an elegant treat that’s surprisingly easy to make at home.

A white ramekin filled with a creamy yellow custard base topped with a thin, caramelized golden-brown sugar layer, partially cracked and peeled back to show the smooth, soft custard underneath; the ramekin sits on a white marbled surface with a dried orange slice and a wooden spoon nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup caster sugar (superfine sugar) (100g / 3.5oz)
3 teaspoons orange zest (very finely grated, from 2 medium oranges)
2 cups thickened cream (heavy cream) (500ml)
Good pinch ground cardamom
1 teaspoon vanilla extract
5 egg yolks (from large eggs)
¼ cup fresh orange juice
Extra sugar for topping

Instructions

Step 1: Preheat the oven to 160°C (140°C fan forced) / 320°F. Place 4-6 ramekins in a flat-bottomed baking tray with high sides.
Step 2: Combine the caster sugar and 2 teaspoons of the orange zest in a medium saucepan. Use your fingers to rub them together to release the oils for a more intense flavor.
Step 3: Add the cream, cardamom, and vanilla extract to the saucepan. Heat over medium, stirring to dissolve the sugar, and let the cream steam but not boil. Remove from heat, cover, and let sit for 30 minutes to steep the flavors.
Step 4: Boil a kettle of water in preparation for the water bath.
Step 5: Reheat the cream mixture until bubbles just form around the edges, then remove from the heat.
Step 6: Whisk the egg yolks in a medium bowl for about 30 seconds using a balloon whisk.
Step 7: Place the bowl on a damp tea towel for stability. While whisking gently, slowly pour the hot cream into the yolks to temper them and prevent scrambling.
Step 8: Strain the custard mixture through a fine mesh sieve into a pouring jug. Stir in the fresh orange juice and the remaining teaspoon of orange zest.
Step 9: Evenly pour the custard into the prepared ramekins.
Step 10: Pull out the middle oven shelf and place the baking tray with ramekins on top. Carefully pour hot water into the tray to come halfway up the sides of the ramekins.
Step 11: Slide the shelf back into the oven and bake for 45-60 minutes, until the edges are set but the centers still have a slight jiggle.
Step 12: Carefully remove the ramekins using a tea towel and transfer to a wire rack. Cool for at least 30 minutes, then cover loosely and chill in the fridge for at least 4 hours or overnight.
Step 13: To serve, sprinkle 1-2 teaspoons of sugar evenly over each custard. Use a kitchen blowtorch to caramelize the sugar until golden and crisp.

Tips & Variations

For a deeper orange flavor, increase the orange zest slightly or infuse the cream with a strip of orange peel while heating.
If you don’t have a blowtorch, you can place the ramekins under a hot grill for a few minutes, watching closely to prevent burning.
Cardamom is optional but adds a lovely warm note; you can substitute with cinnamon or omit entirely if preferred.

Storage

Store the chilled crème brûlées covered tightly with plastic wrap in the refrigerator for up to 2 days. It’s best to caramelize the sugar topping just before serving to maintain the crispness. Leftovers can be gently reheated in a warm oven, but reheating is not recommended as it affects the texture.

How to Serve

The image shows a close-up of a white bowl filled with crème brûlée, a dessert with a smooth creamy yellow custard base and a shiny caramelized brown sugar crust on top that is cracked open to reveal the soft custard beneath. A golden spoon held by a woman's hand scoops up some of the rich custard along with shards of the crispy caramel layer. The bowl is placed on top of a sheet with printed text and surrounded by slices of dried orange that add a pop of bright orange color to the scene. Other similar bowls of crème brûlée can be seen blurred in the background. The surface beneath everything is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of caster sugar?

Caster sugar is finer and dissolves more easily, ensuring a smooth custard. If you only have regular granulated sugar, you can pulse it in a blender or food processor briefly to achieve a finer texture.

What if I don’t have a kitchen blowtorch?

You can place the sugared ramekins under a very hot grill (broiler) for a few minutes until the sugar melts and caramelizes. Watch closely to prevent burning and adjust distance as needed.