Citrus Creme Brulée Napoleon

1. 1

   Cut the puff pastry into strips about 2 inches wide and 6 inches long--score and allow to rest for at least 20 minutes in the fridge.

2. 2

   Combine the 1 egg and 1 egg yolk to create a egg wash.

3. 3

   Brush the puff pastry with the egg wash and dust with powdered sugar, Bake in a 350u00b0F- 400u00b0F oven until golden brown and 'puffed'.

4. 4

   Allow puff to cool then slice in half through the center of the puff, creating a puff 'sandwich'.

5. 5

   Remove the zest from the orange; split and scrape the vanilla bean.

6. 6

   In a thick-bottom sauce pot scald the cream, orange zest, and vanilla bean together.

7. 7

   In a bowl combine the sugar and 5 egg yolks together.

8. 8

   Temper the hot cream mixture into the egg/ sugar mixture the return to the sauce pan.

9. 9

   Cook the creme until nape` (it coats the back of a wooden spoon).

10. 10

    Place into a casserole dish/hotel pan of any size that will allow there to be a layer of creme brulee on the bottom about 1 inch thick.

11. 11

    Back in a 350u00b0F oven in a water bath until firm (jiggles only slightly when the pan is shaken). Remove from the water bath and allow to cool.

12. 12

    To assemble: Place the bottom half of a puff 'sandwich' on a plate.

13. 13

    Using a thin spatula place a layer of the creme brulee onto the puff (it doesn't have to look pretty as we'll be covering it soon).

14. 14

    On top of the creme brulee place a single layer of roasted fruit, so that the wedges overhang the creme brulee on either side.

15. 15

    Place the top of the puff pastry on and dust with powdered sugar.

* Per serving · 4 servings · Values may vary.