Orange Blossom Crème Brûlée
Orange Blossom Crème Brûlée
Ingredients
- 2 cups heavy cream
- 1/2 cup granulated sugar, plus 4 tablespoons for topping
- 5 egg yolks, large
- 1 teaspoon orange blossom water
- 1 teaspoon orange zest, finely grated
- 1 pinch, salt
Instructions
- 1
Preheat your oven to 325°F (160°C). Place four 4-ounce ramekins in a baking dish with high sides.
⏱️ 5 min•🌡️ 325
- 2
In a medium saucepan, combine the heavy cream, 1/2 cup granulated sugar, orange zest, and salt. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling. Remove from heat.
⏱️ 8 min
- 3
In a separate medium bowl, whisk the egg yolks until smooth. Slowly temper the hot cream mixture into the egg yolks by gradually adding a small amount of hot cream to the yolks while continuously whisking. Once about half of the cream is incorporated, pour the egg yolk mixture back into the saucepan with the remaining cream, whisking constantly.
⏱️ 7 min
- 4
Stir in the orange blossom water. Strain the custard mixture through a fine-mesh sieve into a clean bowl or large measuring cup to remove any cooked egg bits or zest.
⏱️ 5 min
- 5
Carefully pour the strained custard into the prepared ramekins, filling them almost to the top. Pour hot water into the baking dish around the ramekins, creating a water bath (bain-marie), until the water comes halfway up the sides of the ramekins.
⏱️ 5 min
- 6
Carefully transfer the baking dish to the preheated oven. Bake for 35-40 minutes, or until the edges are set but the centers still jiggle slightly when gently shaken. The internal temperature should be around 170-175°F (77-79°C).
⏱️ 40 min•🌡️ 325
- 7
Remove the baking dish from the oven. Carefully remove the ramekins from the water bath and let them cool completely on a wire rack at room temperature.
⏱️ 15 min
- 8
Once cooled, cover each ramekin with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled and set.
⏱️ 240 min
- 9
Just before serving, sprinkle 1 tablespoon of granulated sugar evenly over the top of each chilled crème brûlée. Using a kitchen torch, caramelize the sugar until it forms a crisp, golden-brown crust. Alternatively, you can place the ramekins under a preheated broiler for 1-2 minutes, watching carefully to prevent burning.
⏱️ 5 min
- 10
Serve immediately and enjoy the crack of the caramelized sugar!
Kitchen Tools
Nutrition Facts (per serving)
Orange Blossom Crème Brûlée
- 2 cups heavy cream
- 1/2 cup granulated sugar, plus 4 tablespoons for topping
- 5 egg yolks, large
- 1 teaspoon orange blossom water
- 1 teaspoon orange zest, finely grated
- 1 pinch, salt
Instructions
- 1
Preheat your oven to 325°F (160°C). Place four 4-ounce ramekins in a baking dish with high sides.
⏱️ 5 min•🌡️ 325 - 2
In a medium saucepan, combine the heavy cream, 1/2 cup granulated sugar, orange zest, and salt. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling. Remove from heat.
⏱️ 8 min - 3
In a separate medium bowl, whisk the egg yolks until smooth. Slowly temper the hot cream mixture into the egg yolks by gradually adding a small amount of hot cream to the yolks while continuously whisking. Once about half of the cream is incorporated, pour the egg yolk mixture back into the saucepan with the remaining cream, whisking constantly.
⏱️ 7 min - 4
Stir in the orange blossom water. Strain the custard mixture through a fine-mesh sieve into a clean bowl or large measuring cup to remove any cooked egg bits or zest.
⏱️ 5 min - 5
Carefully pour the strained custard into the prepared ramekins, filling them almost to the top. Pour hot water into the baking dish around the ramekins, creating a water bath (bain-marie), until the water comes halfway up the sides of the ramekins.
⏱️ 5 min - 6
Carefully transfer the baking dish to the preheated oven. Bake for 35-40 minutes, or until the edges are set but the centers still jiggle slightly when gently shaken. The internal temperature should be around 170-175°F (77-79°C).
⏱️ 40 min•🌡️ 325 - 7
Remove the baking dish from the oven. Carefully remove the ramekins from the water bath and let them cool completely on a wire rack at room temperature.
⏱️ 15 min - 8
Once cooled, cover each ramekin with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled and set.
⏱️ 240 min - 9
Just before serving, sprinkle 1 tablespoon of granulated sugar evenly over the top of each chilled crème brûlée. Using a kitchen torch, caramelize the sugar until it forms a crisp, golden-brown crust. Alternatively, you can place the ramekins under a preheated broiler for 1-2 minutes, watching carefully to prevent burning.
⏱️ 5 min - 10
Serve immediately and enjoy the crack of the caramelized sugar!