Crème Brûlée with Blood Orange

• Vegetarian
• Gluten free

• Produce

  • 8 Blood orange

• Refrigerated

  • 4 Egg yolks

• Baking & Spices

  • 4 tbsp Granulated sugar
  • 1/8 tsp Salt
  • 1/4 cup Sugar
  • 1 Vanilla bean

• Dairy

  • 2 cups Heavy cream

• Beer, Wine & Liquor

  • 1 tbsp Grand marnier

Found on thegourmetgourmand.com

Description

Ingredients

• 2 cups heavy cream
• 4 egg yolks
• ¼ cup sugar
• 1 vanilla bean
• 1 tablespoon Grand Marnier
• 1/8 teaspoon salt
• 4 tablespoons granulated sugar for the brulee topping
• 8-10 blood orange slices (from about 2 small blood oranges)

Directions

• Preheat the oven to 300 degrees.
• In a medium mixing bowl combine egg yolks and sugar. Beat together on low until just combined (do not incorporate air). Set aside.
• In a small saucepan pour in heavy cream. Using a sharp knife, slice open the vanilla bean and scrape the seeds into the cream. Add the whole vanilla bean as well.
• Turn heat to medium and heat until mixture is scalded (there will be bubbles on the top and the edges, but mixture should not boil). Stir in the grand marnier.
• Next, temper the eggs by pouring a small amount of the milk mixture into the yolk-sugar mixture. Mix thoroughly until combined. Gradually pour the rest of the milk mixture into the eggs until fully mixed.
• Pour custard through a fine-mesh strainer into a large measuring cup (needs to hold at least 2 cups).
• Arrange 4 ramekins in a 9x13 pan. Pour the custard evenly between the ramekins.
• Place the custard in the oven and pour boiling water into the 9x13 pan (use caution so no water gets in with the custard) so that the water reaches about ½ way up the ramekins.
• Bake for 35-40 minutes, or until custard is set when slightly jiggled.
• Remove from 9x13 pan and chill custards for about 2 hours and up to overnight.
• Prepare blood orange slices- lightly dab with paper towel to remove excess moisture. Arrange on top of the chilled custards, about 2-3 orange slices/ ramekin.
• Next, top each ramekin with about 1 tablespoon of granulated sugar. Smooth out with your finger so that sugar is even.
• Using a chefs torch, melt the sugar until the oranges and custard are caramelized. (If you dont have a torch, you may do this in your broiler- watch very carefully!!)
• Allow to topping to cool and harden before serving.

Nutrition