Cinnamon-Orange Crème Brûlée – a delicious recipe with milk, nonfat dry milk, salt, orange rind strip, cinnamon stick, vanilla. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 300u00b0.
2
Combine milk, dry milk, and salt in a small saucepan over medium heat. Heat to 180u00b0 or until tiny bubbles form around the edge (do not boil), stirring occasionally. Remove from heat; stir in orange rind and cinnamon stick. Cover and let steep 10 minutes. Strain milk mixture through a sieve into a bowl; discard solids. Stir in vanilla extract.
3
Combine 2 tablespoons sugar and egg yolks in a medium bowl; stir well with a whisk to combine.
4
Gradually add milk mixture to egg mixture, stirring constantly with a whisk. Divide milk mixture evenly between 2 shallow (6-ounce) dishes. Place dishes in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 300u00b0 for 40 minutes or until center barely moves when dish is touched. Remove dishes from pan; cool completely on a wire rack. Cover and chill at least 4 hours or overnight.
5
Sift remaining 2 tablespoons sugar evenly over the top of brulees. Holding a kitchen blowtorch about 2 inches from the top of each custard, heat the sugar, moving the torch back and forth, until sugar is completely melted and caramelized (about 1 minute). Serve within 1 hour.
245
kcal
Calories
8
g
Fat
40
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup 2% reduced-fat milk, 6 tablespoons nonfat dry milk, Dash of salt, 1 (1-inch) orange rind strip, and more.
Yes, Cinnamon-Orange Crème Brûlée falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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