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Blood Orange Crème Brûlée

Blood Orange Crème Brûlée: Rich and creamy vanilla custard meets a brittle caramelized topping in this seductive and foolproof classic French dessert with a fresh hint of blood orange.

Blood Orange Crème Brûlée Overhead Shot with Blood OrangesValentine’s day is coming soon and it’s time to think about the menu. What can be more romantic than classic French dessert like Crème Brûlée? Rich and creamy vanilla custard meets a brittle caramelized topping in this seductive and foolproof delicacy. The secret lies in the contrast of textures: smooth custard base and hard caramel layer. Adding a hint of blood orange gives it a refreshing and elegant taste. The best thing about this dessert (besides its delishiousness) is that it’s very easy to make and looks very impressive. It’s so exciting to burn the sugar on top to make it caramelize!

Blood Orange Crème Brûlée Overhead Shot

Blood Orange Crème Brûlée Composition on the TableI got a crème brûlée set for Christmas, so I decided it’ a good time to put it into use. The set consists of 4 oval ramekins, a crème brûlée torch and a recipe, which I’ve adjusted to make it less heavy and a bit more unusual. If you don’t have ramekins, you can use small heat-proof ceramic or glass bowls. I like these colorful flea market ramekins from The Pioneer Woman so much! As for the crème brûlée torch which you need to caramelize the sugar on top, you have several options:

  1. Crème brûlée torch is a classic method of caramelizing the topping. It can be used for other things like caramelizing meringue and marshmallows, crisping meat, charring vegetables, skinning tomatoes and melting cheese on gratins.
  2. Blow torch works well for crème brûlée and can be used for lighting the grill, gardening or fixing copper pipes.
  3. Broiler/Grill can be a good option, too. You have to let your crème brûlée cool completely before using it. Set it on very hot and put your crème brûlée underneath for a couple of minutes until the crust is golden brown.
  4. Oven can be used if you make your crème brûlée ahead. Take a piece of parchment  paper and turn an empty ramekin over. Use a pencil to circle it around. Repeat as many times as you need. Spray your circles with a non-stick cooking spray. Then sprinkle a rather thick layer of brown sugar in your circles, trying not to go beyond the shape. Broil them in the top shelf of the hot oven for some minutes, until golden brown. I recommend you to use this method if you prepare your crème brûlée one or two days ahead because this way the sugar doesn’t get soggy, as it doesn’t touch the moist custard surface. The crust should be put on the crème brûlée directly before serving. Also, you can make different shapes (using cookie cutters is a good idea, too!) and use them for the variety of desserts.
  5. Using a mixture of alcohol and sugar is a spectacular way to serve your crème brûlée. Sprinkle the custard with brown sugar and pour a bit of hard liquor of your choice. It can be vodka, gin, rum, brandy or whisky. One tablespoon will be more than enough. Use a normal lighter or matches to burn it and enjoy the show 🙂

Blood Orange Crème Brûlée Another Overhead on the Dessert

Whatever option you use, make sure you serve your crème brûlée at a room temperature. If you don’t use the oven method to caramelize your sugar, you should serve this dessert around 30 minutes after the sugar has caramelized, so that the top is crunchy and brittle. Remember that the most important thing about the crème brûlée is a contrast of textures. There is nothing like a sound of breaking your crème brûlée crust with a teaspoon! Here is a recipe for my Blood Orange Crème Brûlée that will make your Valentine’s day magical and memorable.

Blood Orange Crème Brûlée with Oranges on the Side of the Frame Blood Orange Crème Brûlée in the Process Step One Blood Orange Crème Brûlée in the Process Step Two Blood Orange Crème Brûlée in the Process Step Three Blood Orange Crème Brûlée in the Process Step Four Blood Orange Crème Brûlée in the Process Step Five

Blood Orange Crème Brûlée - Served to the Table

Blood Orange Crème Brûlée Overhead Shot
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5 from 1 vote

Blood Orange Crème Brûlée

Blood Orange Crème Brûlée: Rich and creamy vanilla custard meets a brittle caramelized topping in this seductive and foolproof classic French dessert with a fresh hint of blood orange.
Course Dessert
Cuisine French
Keyword blood orange creme brulee
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 2 servings
Calories 552kcal

Ingredients

  • 200 ml or 3/4 cup or 3/4 cup heavy cream
  • 50 ml or 1or 1/4 cup /4 cup milk
  • 1/2 vanilla pod
  • 3 egg yolks
  • 50 grams or 1/4 cup brown sugar + 4-5 tablespoons for the topping
  • 30 ml or 3 tablespoons blood orange juice
  • 1 teaspoonor 3 tablespoons grated blood orange zest
  • some more zest to garnish

Instructions

  • Preheat the oven to 150 °C or 300 °F. Split the vanilla pod lengthwise and use a knife to scrape the seeds out. In a pot, combine vanilla seeds and pulp, heavy cream and milk.
  • Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 5 minutes, whisking occasionally, until it thickens. Discard the vanilla pulp.
  • Meanwhile, combine egg yolks with sugar in a large bowl until smooth. Gradually pour the cream mixture in it, whisking constantly. Add blood orange juice and grated zest and mix well.
  • Carefully pour the mixture into 4 ramekins. Place them in a large baking form. Pour hot water into the baking form until it reaches halfway up the sides of the ramekins. Carefully place the baking form in the oven for 30-35 minutes. Let them cool on a wire rack.
  • Right before serving sprinkle the custard with 1 tablespoon brown sugar per portion and use one of the 5 methods described below to caramelize the sugar (see notes). Garnish with blood orange zest. Enjoy!

Notes

To caramelize the sugar use one of the 5 methods described below:
1. Crème brûlée torch is a classic method of caramelizing the topping. It can be used for other things like caramelizing meringue and marshmallows, crisping meat, charring vegetables, skinning tomatoes and melting cheese on gratins.
2. Blow torch works well for crème brûlée and can be used for lighting the grill, gardening or fixing copper pipes.
3. Broiler/Grill can be a good option, too. You have to let your crème brûlée cool completely before using it. Set it on very hot and put your crème brûlée underneath for a couple of minutes until the crust is golden brown.
4. Oven can be used if you make your crème brûlée ahead. Take a piece of parchment paper and turn an empty ramekin over. Use a pencil to circle it around. Repeat as many times as you need. Spray your circles with a non-stick cooking spray. Then sprinkle a rather thick layer of brown sugar in your circles, trying not to go beyond the shape. Broil them in the top shelf of the hot oven for some minutes, until golden brown. I recommend you to use this method if you prepare your crème brûlée one or two days ahead because this way the sugar doesn't get soggy, as it doesn't touch the moist custard surface. The crust should be put on the crème brûlée directly before serving. Also, you can make different shapes (using cookie cutters is a good idea, too!) and use them for the variety of desserts.
5. Using a mixture of alcohol and sugar is a spectacular way to serve your crème brûlée. Sprinkle the custard with brown sugar and pour a bit of hard liquor of your choice. It can be vodka, gin, rum, brandy or whisky. One tablespoon will be more than enough. Use a normal lighter or matches to burn it and enjoy the show 🙂

Nutrition

Calories: 552kcal | Carbohydrates: 31g | Protein: 7g | Fat: 45g | Saturated Fat: 26g | Cholesterol: 432mg | Sodium: 68mg | Potassium: 200mg | Sugar: 27g | Vitamin A: 1930IU | Vitamin C: 8.7mg | Calcium: 149mg | Iron: 0.9mg
Tried this recipe?Follow @happykitchen.rocks on Instagram and show me the recipes you are making from my blog using the hashtag #happykitchenrocks!

 

Blood Orange Crème Brûlée - Served to the Table with Blood Oranges Around Blood Orange Crème Brûlée - Another Shot of the Beautiful Dessert Blood Orange Crème Brûlée - with Spoons, Eggs and Blood OrangesAnd btw, if you are a cooking enthusiast and what to learn something new (like for example how to apply the crème brûlée principle of the contrast of textures to your everyday cooking) make sure to download my free E-book How To Cook Without A Recipe!

Blood Orange Crème Brûlée: Rich and creamy vanilla custard meets a brittle caramelized topping in this seductive and foolproof classic French dessert with a fresh hint of blood orange.

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Elena

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Blood Orange Crème Brûlée Collage with Text Overlay.
Blood Orange Crème Brûlée Collage with Text Overlay.
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About Elena Szeliga

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Elena Szeliga is the founder of Happy Kitchen.Rocks, where she shares delicious and healthy vegetarian and vegan food, from weeknight dinners to veganized classics and gourmet appetizers. Her recipes have been featured at Better Homes & Gardens, BuzzFeed, Country Living, The Kitchn and Reader’s Digest. Her mission is to help cook easy vegetarian and vegan meals with simple and fresh ingredients. Read more about Elena.

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