11 Jan Blood Orange Creme Brûlée
Eeeeek Im so excited about todays recipe…and yes I just started a blog post with ‘eeeeek’, (please never tell my high school english teacher).
What is the reason for the ‘eeeeek’ you ask? Because I just tested out, an have fallen in love with a blood orange creme brûlée. I am such a fan of blood oranges, and an even bigger fan of creme brûlée, therefore putting the two together just seemed to good to be true, but turns out it is delicious.
A couple weeks ago I shared with you How to Make a Classic Vanilla Bean Creme Brûlée and this recipe is just building on that.
- 2 cups heavy cream
- 1 tsp. Grand Marnière
- 4 egg yolks
- 1/4 cup sugar
1. Add your Grand Marniere into your cream and heat in a pot until it is hot (but not boiling).
2. In a separate bowl, whisk egg yolks and sugar until well mixed. You’ve mixed it enough when the eggs have gone from that bright yellow colour to more of a pale hue.
3.Pour your hot cream gradually into the egg mix while continually whisking everything together.
4. Place six ramekins into a large roasting pan, and fill each one with your custard mix.
5. Pour hot water into the pan until it comes roughly halfway up the sides of the ramekins.
6. Bake at 325˚F / 165˚C for 45 – 50 minutes. The creme brûlée will still be a little jiggly in the middle, but the edges will have browned just a tad. Remove the ramekins from the roasting pan and allow them to cool to room temperature. Cover with plastic wrap and refrigerate for at least two hours. They will last in your fridge for approximately three days (if you haven’t eaten them all).
7. Remove your creme brûlée from the refrigerator. Slice a thin layer of blood orange and cut off the outer rind. Dab with paper towel to remove some of the juice then lay it on top of your custard.
8. Spread a thin layer of sugar on top of each one. Using a torch, melt the sugar until it is golden brown and crispy on top. Wait a minute or two for the top to cool down, then dig in!