Easy Orange Creme Brulee
Easy Orange Creme Brulee is one of our favorite winter desserts. I start this dessert by stirring together a rich egg and orange-flavored cream mixture. Then, I bake or steam ramekins of this mixture until they’re fully cooked. Finally, I use a kitchen torch to caramelize sugar on top of each ramekin. We like this orange dessert for several reasons. First of all, I like how easily I can make this dessert. It only takes about ten minutes of hands-on time to prepare. Secondly, I like that I can make this dessert ahead of time. In fact, I like to make this dessert the day before I want to serve it. Then, I caramelize the sugar right before serving it.Thirdly, I like that I can make this dessert with so few ingredients. And, I usually have them on hand. And, finally, we all love the creamy custard and delicious orange flavors.
The Equipment I Used
- A Kitchen Torch- You’ll need this to caramelize the sugar on your puddings.
- Ramekins- You’ll need six six-ounce or three-ounce ramekins.
- A Steamer (optional)- If you have an electric steamer you can steam the puddings in it.
The Ingredients Needed for Easy Orange Creme Brulee
- Eggs- Use large egg yolks. I like the pasture-raised Handsome Brook Farms Organic eggs.
- Sugar- Use granulated sugar to make the custard. For caramelizing the sugar, you can either use granulated sugar or turbinado sugar.
- Zest- Use a grater to grate off the orange zest.
- Orange Extract- Use this to add extra orange flavor to the puddings.
How I Made my Puddings
- First, I made the custard mixture. It’s important to add the hot cream to the egg mixture very slowly.
- Next, I baked the custards in the oven.
- Finally, I chilled the custards and then used the torch to caramelize the sugar on top.
If you like rich and creamy pudding, you need to try this decadent and delicious Easy Orange Creme Brulee.
Easy Orange Crème Brûlée
Equipment
- 6 three ounce ramekins or 6 six ounce ramekins
Ingredients
- 5 egg yolks
- ⅓ cup granulated sugar (66g)
- 1½ cups heavy cream
- 2 tbsp. grated orange zest
- ½ tsp. orange extract
- 3 tbsp. turbinado sugar
Instructions
- Preheat the oven to 300 degrees. Place the six ramekins in a large baking dish.
- In a mixing bowl, whisk together the yolks and granulated sugar.
- In a three-quart saucepan, over medium heat, cook the cream just until it starts to steam. Slowly, while whisking the yolk mixture, pour the cream through a sieve into the yolks. Take care to pour the cream in very slowly so as not to scramble the eggs Stir in the orange extract and orange zest. Pour this all into a measuring cup or pitcher to make the next step easier.
- Divide the cream and yolk mixture between the ramekins.
- Place the pan in the oven, and then pour cold water into the pan, so that it comes three quarters of the way to the top of the ramekins. Bake for 25 to 30 minutes. Or you can steam them in an electric steamer for thirty minutes.They should just be slightly jiggly in the middle. Place them in the refrigerator for four hours.
- Sprinkle a teaspoon and a half of turbinado sugar over each pudding. Using a kitchen torch, brown the tops of the puddings. Serve right away.
