Crème Brulee *****

Updated at: Thu, 14 Dec 2023 15:00:56 GMT

Step 1

Pre-heat oven to 325 degrees

Step 2

In a large bowl, whisk the egg yolks, heavy cream, sugar, vanilla extract, and the zest of 1/2 an orange until the sugar has completely dissolved and the ingredients are well incorporated. Add the peels of the other half of the orange and let the mixture sit for at least 30 minutes stirring/whisking occasionally. You can leave it overnight if you want a stronger "orange" flavor

Step 3

Strain the mixture into another bowl to remove the zest and the peels

Step 4

Place 8 3.5 oz ramekins into a deep oven pan evenly spaced. Add room temperature tap water to the pan. Water level should be 1/2 to 2/3 the height of the ramekins. Do this near your pre-heated oven so you don't have to walk across your kitchen with a pan full of water

Step 5

Give the mixture a final stir/whisk and fill the 8 ramekins almost to the top. Leave a bit of space to add the sugar before serving. Mixture is enough for 8, 3.5 oz ramekins with a little bit left over

Step 6

CAREFULLY place the pan in the oven and bake at 325 degrees for 45 minutes. Check the oven after 45 minutes. If the Creme Brulee jiggles and is not watery, it is done. You may have to add 5 minutes or so. Tops will also show some light browning.

Step 7

Remove the pan CAREFULLY from the oven and remove the ramekins from the hot water. Allow to cool for about 30 minutes, then refrigerate for at least two hours

Step 8

To serve, evenly spread 1 tbsp of white sugar to the surface of each ramekin and melt the sugar with a kitchen torch until it bubbles and browns. Be careful you do not burn the sugar, it will not taste well.

Step 9

Allow sugar to cool and harden to a crust. You can check by tapping the sugar lightly with a spoon. Add a 1/2 or whole raspberry to garnish and serve.

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