Bitter Orange Crème Brûlée

Name: Bitter Orange Crème Brûlée
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 Sprig fresh mint or chocolate mint, for garnish; 12 larges egg yolks; 3 larges eggs, separated; 473 milliliters 480 ml heavy (whipping) / double cream; 3 Tbsps confectioners/icing sugar; 6 servings Grated zest from two oranges; 118 milliliters 60 g all-purpose/plain flour; 118 milliliters 100 g sugar, plus 6 tbsp/75 g; 1 teaspoons vanilla extract/essence; 237 milliliters 240 ml whole milk

Bitter Orange Crème Brûlée is a vegetarian side dish. This recipe makes 6 servings with 577 calories, 13g of protein, and 42g of fat each. This recipe covers 15% of your daily requirements of vitamins and minerals. Head to the store and pick up vanillan extract/essence, heavy / double cream, milk, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Preheat the oven to 350°F/180°C/gas

Equipment you will use

Oven

Line a baking sheet/tray with parchment/baking paper.

Equipment you will use

Baking Paper

Baking Sheet

In a large bowl, using an electric mixer, beat the egg yolks with the 1/2 cup sugar until the mixture turns pale yellow, about 1 minute.

Ingredients you will need

Egg Yolk

Sugar

Equipment you will use

Hand Mixer

Bowl

Add the vanilla and beat until the batter gets very thick, about 1 to 2 minutes longer. Using a rubber spatula, add the flour and mix slow and gently into the yolk mixture, just until it's barely incorporated. (It is important not to overmix; some of the flower should still be visible along the edges and in the center of the bowl.)

Ingredients you will need

Vanilla

All Purpose Flour

Egg Yolk

Equipment you will use

Spatula

Bowl

In a clean bowl, using the electric mixer and clean beaters, beat the egg whites with the 2 tbsp sugar until soft peaks form. Using the rubber spatula, gently fold the egg white mixture into the batter. Do not stir vigorously.

Ingredients you will need

Egg Whites

Sugar

Equipment you will use

Hand Mixer

Spatula

Bowl

Using a ladle, in small batches if necessary, carefully scoop the batter into a pastry/piping bag with a size 4 tip. Pipe thin lines of batter about 3 in/7.5 cm long and 1/4 in/6 mm thick onto the prepared baking sheet/tray, spacing them about 1 in/25 mm apart. Use a sifter or fine-mesh sieve to dust the cookies with the confectioners'/icing sugar.

Ingredients you will need

Powdered Sugar

Equipment you will use

Baking Sheet

Sifter

Ladle

Sieve

Bake until golden, 10 to 12 minutes.

Equipment you will use

Oven

Remove the tray from the oven and let the cookies cool on the pan for about 1 minute to allow them to firm up a bit. Using a spatula, carefully transfer to a wire rack to cool completely. Repeat to use the remaining batter. You should have 25 to 30 cookies.

Ingredients you will need

Equipment you will use

Wire Rack

Spatula

Oven

Frying Pan

Preheat the oven to 300°F/150°C/gas

Equipment you will use

Oven

In a medium saucepan, combine the cream, milk, and orange zest and heat until steam begins to rise. Do not let boil.

Ingredients you will need

Orange Zest

Cream

Milk

Equipment you will use

Sauce Pan

Remove from the heat and nestle the pot in an ice bath.

Ingredients you will need

Ice

Equipment you will use

Pot

Let stand, stirring occasionally, until the cream mixture cools to room temperature, 5 to 10 minutes.

Ingredients you will need

Cream

While the cream mixture is cooling, in a large bowl, combine the egg yolks and the 1/2 cup/100 g sugar.

Ingredients you will need

Egg Yolk

Cream

Sugar

Equipment you will use

Bowl

Whisk until the sugar is dissolved and thoroughly blended with the yolks. Gently whisk in the cream mixture.

Ingredients you will need

Cream

Sugar

Egg Yolk

Equipment you will use

Whisk

Pour the custard through a fine-mesh sieve set over a large glass measuring pitcher or bowl with a pouring lip to strain out any solids. Divide the custard evenly among six 4-oz/120-ml ramekins.

Ingredients you will need

Custard

Equipment you will use

Ramekin

Sieve

Bowl

Place in a roasting pan/tray and add water to come 1 in/2.5 cm up the sides of the ramekins.

Ingredients you will need

Water

Equipment you will use

Roasting Pan

Ramekin

Bake until the custards are firm, 35 to 40 minutes.

Equipment you will use

Oven

Remove from the oven and let cool in the water bath to room temperature. Cover with plastic wrap and refrigerate until well chilled, at least 2 hours and up to 2 days.

Ingredients you will need

Water

Wrap

Equipment you will use

Plastic Wrap

Oven

To serve, remove the plastic wrap/cling film and gently lay a paper towel/absorbent paper on top of each custard. Gently press down on the towel to remove any moisture buildup, being careful not to dent the custard.

Ingredients you will need

Custard

Wrap

Equipment you will use

Plastic Wrap

Paper Towels

Sprinkle 1 tbsp sugar evenly over each custard. Using a blowtorch, pass the flame above the sugar until it melts and turns golden brown. (Alternatively, preheat the broiler/grill and slip the custards under the broiler 4 to 6 in/10 to 15 cm from the heat source to melt the sugar; leave the oven door open slightly and watch closely, as the sugar can scorch suddenly.)

Ingredients you will need

Custard

Sugar

Equipment you will use

Blow Torch