Bitter Orange Crème Brûlée

Vegetarian
Health score
5%
Bitter Orange Crème Brûlée
45 min.
6
570kcal

Suggestions


Indulge in the luxurious flavors of our Bitter Orange Crème Brûlée, a delightful twist on the classic French dessert that is sure to impress your guests. This vegetarian treat combines the rich creaminess of custard with the zesty brightness of fresh orange zest, creating a harmonious balance that tantalizes the taste buds. With a perfectly caramelized sugar crust that shatters delightfully under the spoon, each bite offers a satisfying contrast of textures.

Ready in just 45 minutes, this recipe serves six and is perfect for special occasions or a cozy dinner at home. The process of making crème brûlée may seem daunting, but with our step-by-step instructions, you'll find it surprisingly approachable. The addition of orange zest not only enhances the flavor but also adds a beautiful aroma that fills your kitchen as it bakes.

Whether you choose to serve it alongside delicate homemade cookies or enjoy it on its own, this dessert is a true showstopper. Garnished with a sprig of fresh mint, it’s not just a treat for the palate but also a feast for the eyes. So gather your ingredients, fire up your blowtorch, and get ready to create a dessert that will leave everyone asking for seconds!

Ingredients

  • Sprigs mint-filled chocolate squares fresh for garnish
  • 12 large egg yolk 
  • large eggs separated
  • cups double cream (whipping)
  • tbsp powdered sugar 
  • servings orange zest grated
  • 0.5 cup flour 
  • 0.5 cup sugar 
  • 0.5 tsp vanilla extract 
  • cup milk whole

Equipment

  • bowl
  • frying pan
  • baking sheet
  • paper towels
  • sauce pan
  • ladle
  • baking paper
  • oven
  • whisk
  • wire rack
  • pot
  • sieve
  • plastic wrap
  • ramekin
  • hand mixer
  • roasting pan
  • blow torch
  • grill
  • broiler
  • spatula
  • sifter

Directions

  1. Preheat the oven to 350°F/180°C/gas
  2. Line a baking sheet/tray with parchment/baking paper.
  3. 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.
  4. 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.)
  5. 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.
  6. 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.
  7. Bake until golden, 10 to 12 minutes.
  8. 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.
  9. Preheat the oven to 300°F/150°C/gas
  10. In a medium saucepan, combine the cream, milk, and orange zest and heat until steam begins to rise. Do not let boil.
  11. Remove from the heat and nestle the pot in an ice bath.
  12. Let stand, stirring occasionally, until the cream mixture cools to room temperature, 5 to 10 minutes.
  13. While the cream mixture is cooling, in a large bowl, combine the egg yolks and the 1/2 cup/100 g sugar.
  14. Whisk until the sugar is dissolved and thoroughly blended with the yolks. Gently whisk in the cream mixture.
  15. 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.
  16. Place in a roasting pan/tray and add water to come 1 in/2.5 cm up the sides of the ramekins.
  17. Bake until the custards are firm, 35 to 40 minutes.
  18. 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.
  19. 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.
  20. 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.)
  21. Let the crème brûlée stand at room temperature until the sugar hardens, 1 to 2 minutes.
  22. If serving with the sugar cookies, lay 2 cookies over each custard, leaning them on the edge of the ramekins and garnish with mint.
  23. Serve at once. Enjoy any extra cookies the following day or with a sweet, dessert wine.

Nutrition Facts

Calories570kcal
Protein9.31%
Fat64.87%
Carbs25.82%

Properties

Glycemic Index
30.52
Glycemic Load
18.11
Inflammation Score
-7
Nutrition Score
16.067826177763%

Flavonoids

Eriodictyol
0.05mg
Hesperetin
0.02mg
Apigenin
0.01mg
Luteolin
0.02mg

Nutrients percent of daily need

Calories:569.77kcal
28.49%
Fat:41.51g
63.86%
Saturated Fat:23.05g
144.08%
Carbohydrates:37.16g
12.39%
Net Carbohydrates:35.6g
12.94%
Sugar:25.17g
27.97%
Cholesterol:554.73mg
184.91%
Sodium:89.59mg
3.9%
Alcohol:0.12g
100%
Alcohol %:0.07%
100%
Protein:13.41g
26.81%
Selenium:33.64µg
48.06%
Vitamin A:1914.84IU
38.3%
Vitamin B2:0.57mg
33.29%
Phosphorus:283.1mg
28.31%
Vitamin D:4.05µg
27.02%
Folate:87.42µg
21.85%
Vitamin B12:1.23µg
20.53%
Vitamin C:16.85mg
20.42%
Vitamin B5:1.86mg
18.59%
Calcium:181.77mg
18.18%
Vitamin B1:0.2mg
13.66%
Vitamin E:1.93mg
12.84%
Vitamin B6:0.24mg
12%
Iron:2.04mg
11.36%
Zinc:1.57mg
10.46%
Potassium:246.39mg
7.04%
Fiber:1.57g
6.27%
Manganese:0.1mg
5.14%
Magnesium:20.24mg
5.06%
Vitamin B3:0.85mg
4.24%
Copper:0.08mg
4.08%
Vitamin K:3µg
2.86%
Source:Epicurious