Blood Orange Crème Brûlée
Grand Marnier makes this indulgent dessert even more spectacular!
Servings 6
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.
