Orange Creme Brulee

1. 1

   Preheat oven to 325 F. Lightly butter six 3/4 cup ramekins or custard cups or in our case 16 deep ceramic spoons. Set aside.

2. 2

   Beat egg yolks and 1/2 cup sugar in a medium bowl to blend.

3. 3

   Bring cream, milk and orange peel to a simmer in a medium saucepan over medium high heat. Once it simmers, gradually whisk the hot cream mixture into the yolk mixture. Stir in the Cointreau.

4. 4

   Divide custard amoung dishes or spoons. Set them in a large baking pan. Add enough hot water to the pan so that it comes halfway up the sides of the dish or spoon. Bake custard in the preheated oven until just set in the center, 25 minutes for the spoons and 40 minutes for the ramekins. Remove the dishes from the water. Cool, then refrigerate until cold or overnight.

5. 5

   Preheat your oven's broiler or have ready a kitchen blow torch. Arrange the dishes on a baking sheet if broiling and sprinkle each with 1 teaspoon of sugar or less for each spoon. Broil until the sugar browns or alternately use the torch to brown the sugar. Watch them closely so as not to burn them. Refrigerate for at least 1 hour or up to 6 hours. Garnish with orange rind and serve.

6. 6

   Recipe adapted from Epicurious.com.

* Per serving · 4 servings · Values may vary.

No additional tips available.