Description
This luscious Orange Crème Brûlée recipe combines the creamy richness of classic crème brûlée with the bright, fresh flavors of orange zest and juice. Infused with cardamom and vanilla, the custard is gently baked in a water bath to silky perfection before being topped with a caramelized sugar crust. Perfect for an elegant dessert that is both comforting and refreshingly citrusy.
Ingredients
Scale
Custard
- 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
Topping
- Extra sugar for topping (about 1-2 teaspoons per ramekin)
Instructions
- Preheat Oven: Preheat the oven to 160°C (140°C fan forced) or 320°F. Place 4-6 ramekins in a flat-bottomed baking tray with high sides to prepare for the water bath.
- Infuse Sugar and Zest: Combine the caster sugar with 2 teaspoons of the orange zest in a medium saucepan. Use your fingers to rub them together, releasing the oils to intensify the orange flavor.
- Add Cream and Spices: Pour in the cream, add the cardamom and vanilla extract. Heat over medium heat, stirring until the sugar dissolves and the cream steams heavily, but do not let it boil. Remove from heat, cover, and let steep for 30 minutes.
- Boil Water: Boil a kettle of water to prepare for the water bath.
- Reheat Cream: Return the cream mixture to heat until bubbles appear around the pan edges. Remove from heat immediately.
- Whisk Egg Yolks: In a medium bowl, whisk the egg yolks with a balloon whisk for about 30 seconds until smooth.
- Temper Eggs: Place the bowl on a damp tea towel for stability. Slowly drizzle the hot cream into the egg yolks while continuously whisking to prevent scrambling.
- Strain and Add Orange Juice: Strain the custard through a fine mesh strainer into a pouring jug. Stir in the fresh orange juice and the remaining 1 teaspoon of orange zest.
- Fill Ramekins: Pour the custard evenly into the ramekins prepared earlier.
- Set Up Water Bath: Pull the oven shelf outward and place the tray of ramekins on it. Carefully pour hot (not boiling) water into the tray around the ramekins until halfway up their sides to ensure gentle, even cooking.
- Bake Custards: Bake for 45-60 minutes until the edges are set but the centers have a slight jelly-like wobble, indicating perfect custard texture.
- Cool and Chill: Carefully remove ramekins using a tea towel and transfer to a wire rack to cool for at least 30 minutes. Then cover tightly with plastic wrap and chill for at least 4 hours or overnight.
- Caramelize Sugar: Before serving, sprinkle about 1-2 teaspoons of sugar evenly over the tops. Use a kitchen blowtorch to caramelize the sugar until golden and crisp.
- Serve and Enjoy: Serve immediately after caramelizing for a delightful contrast between creamy custard and crunchy sugar crust. Don’t forget to leave a comment and rating!
Notes
- Use medium-sized ramekins for ideal custard portioning and cooking.
- The slow baking in a water bath (bain-marie) ensures smooth, silky custard without curdling.
- The steeping of cream with zest and spices intensifies the flavors.
- Allowing the custards to chill overnight improves texture and flavor melding.
- Use a kitchen blowtorch for best caramelizing results; alternatively, a broiler can be used carefully.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: French
Keywords: Orange Crème Brûlée, dessert, custard, orange zest, caramelized sugar, french dessert, creamy custard, cardamom, vanilla
