Trader Joes has an amazing produce section so this is where I will typically start. Today, I picked up the usual suspects–romaine, fresh herbs, green onions, leeks, berries, etc. and then…. to my surprise and delight, my eyes landed on a rare and exotic treat……………….
BLOOD ORANGES!!!
The season for this dramatic and delicious fruit is short, (though they have been available longer than usual this year), so I purchased several bags. First, I juiced some of them up and froze them in 1/2 cup cubes to use later on. Then, I used the rest in some of my favorite recipes to enjoy now.
What Are Blood Oranges and Why Are They Special?
The blood orange, (Citrus x sinensis), is a variety of orange which originated in the Southern Mediterranean. They are smaller in size and have a thick, mottled skin. The real surprise with this fruit is when you slice one open to find the maroon or dark, blood red color flesh.
Blood oranges are full of Anthocyanin which is the reason for the dramatic color. They tend to be easier to peel than other oranges, are sweeter and have fewer seeds, as a rule. These wonderful oranges are harder to find than naval or other common oranges and tend to be more expensive. Due to the short season, (December through April), you will want to take advantage of the opportunity to snap these beauties up as soon as they make an appearance in the produce aisle.
NOTE: Since Blood Orange juice is sweeter than other orange varieties, it will ferment quickly so it should be used or drunk the same day it is juiced.
Blood Orange Crème Brûlée
Equipment
- Kitchen torch or broiler
Ingredients
- 1 cup fresh blood orange juice
- ½ cup Grand Marnier or other orange-flavored liqueur
- 2 cups heavy cream
- grated zest of 2 blood oranges
- 6 tbsp granulated sugar plus ½ cup for caramelizing
- 6 large egg yolks lightly beaten
Instructions
- In a small saucepan over hight heat, combine the orange juice and liqueur. Bring to a boil and cook until reduced to ½ cup. Set aside.In another small saucepan over medium heat, stir together the cream, orange zest, and the 6 tablespoons sugar. Bring to a simmer, stirring constantly. Remove from the heat, cover, and let stand for 30 minutes.
- Preheat the oven to 300°FPlace the egg yolks in a bowl. Temper them by gradually whisking in the cream mixture, a little bit to start and then slowly adding the rest while whisking. Add the orange juice mixture. Strain by pouring through a fine mesh sieve and then divide mixture among six ¾-cup ramekins.
- Place in a baking pan and pour hot water into the baking pan to come halfway up the sides of the ramekins. Bake just until set, approximately 50 minutes. Remove from the oven and remove the ramekins from the baking pan. Place them in the refrigerator until cold, then cover and chill thoroughly, a minimum of 2 hours.
- Preheat a broiler if not using a kitchen torch. Sprinkle the ½ cup sugar over the chilled custards, dividing it evenly. Slip under the broiler as close as possible to the heat source and broil until the sugar caramelizes, 3-5 minutes.
- Or, use a kitchen torch to caramelize the sugar. Let stand until the melted sugar hardens and serve.
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