Let’s finish December’s citrus-inspired meal series with delicious blood orange creme brulee! First, we cook a custard base with blood orange juice and zest, then we create a crackling caramel crust and top the creme brulee with caramelized blood orange slices! This creme brulee perfectly balances the sweetness of the custard with the tartness of the blood oranges!
Collaboration with Joanie Simon
Our blood orange creme brulee is also a collaboration with our wonderful friend Joanie Simon. Watch her video tutorial for a delicious blood orange Mahi Mahi in parchment with red onion and cilantro and a fresh blood orange salsa to serve on top! You can also find the written instructions for this recipe on Joanie’s blog. Joanie prepares tasty recipes, shares clever kitchen tips, does reviews and many more amazing things on her YouTube channel, so make sure to subscribe to her and check out her part of this collaboration!
Serving Tip
This is a wonderful make ahead dessert. You can prepare the custard and the caramelised orange slices in advance and store them refrigerated for up to three days. Try to make the crust as close to serving as possible as it will become soft rather quickly.
Tools
- small saucepot
- wooden spoon
- large mixing bowl
- whisk
- ladle
- 4 ramekins or heatproof glass dishes
- shallow baking or roasting tin
- oven mitts or kitchen towel
- crème brulee or culinary torch
More meals with citrus fruits
Click on the links below to for more meals with lemons, oranges and grapefruits!
Can’t get enough of lemons? Then also check out our recipes for homemade lemon curd and lemon shortbread stars!
Blood Orange Creme Brulee Recipe
Blood oranges give this creme brulee a unique flavour and go perfectly with the crackling layer of caramel on top.
Ingredients
- 6 egg yolks
- granulated sugar
- 1 1/2 cups heavy cream
- the zest and freshly squeezed juice of two organic blood oranges
- 60 g (1/4 cup / 1/2 stick) butter
- 50 g (1/4 cup) brown sugar
- 2 blood oranges
- 50 g (1/4 cup) brown or Muscovado sugar for caramelizing (approx. 2 tsp per serving)
Instructions
- Prep work. Preheat the oven to 150°C (300°F/gas mark 2). Place four heat-proof ramekins or crème brulee dishes into a large cake or roasting tin or dish. We used deep glass dishes, but the classic shallow crème brulee dishes work just fine as well.
- Make the custard base. To make the blood orange custard for the crème brulee base, bring the heavy cream, blood orange juice and zest to a boil over medium heat while stirring constantly. In a large mixing bowl cream together the egg yolks and sugar. The mixture should double in volume but not become foamy. Pour in the hot cream and continue whisking until well incorporated.
- Bake the custard. Using a ladle, fill each crème brulee dish 3/4 with custard. Fill hot water into the cake or roasting tin to come halfway up the sides of the dishes. Bake for 40 to 45 minutes. At this point, the custard should be set but can be still wobbly in the center. Allow to cool, then remove the dishes from the water bath and refrigerate until firm, for at least 3 hours.
- Caramelize the blood orange slices. To make the roasted blood orange slices, cut off the bottom and top of an orange first and then the rest of the peel, making sure to remove all of the white pith. Melt the butter and brown sugar in a saucepan over medium-high heat and stir constantly. Add the orange slices and roast for a few minutes. Set aside to cool for 15 minutes.
- Make the caramel crust. Evenly sprinkle the custard with 1 to 2 tsp light brown or Muscovado sugar. Using a kitchen blowtorch, brown the sugar until crisp and caramelized. Let set for a minute until the sugar hardens. Top with a caramelized blood orange slice and enjoy the blood orange crème brulee immediately!
Tip: You can alternatively make the caramel crust in the oven. Turn on the broiler and place the crème brulee dishes or ramekins on the top rack. Broil for 5 to 10 minutes and watch them closely so the sugar doesn’t burn too much.
Melanie
Tuesday 11th of January 2022
There is no measurement for the sugar?
Cyna | Country Hill Cottage
Wednesday 12th of January 2022
Hi Melanie! Sorry about that! You'll need 1/2 cup / 100 g granulated sugar for the blood orange cream. Happy making!
Sherrie
Sunday 17th of February 2019
The ingredients say to add 1/4 c butter. The video nor the recipe directions give an indication where to add it. Any help would be appreciated. Thanks
Country Hill Cottage
Monday 18th of February 2019
Hi Sherrie! Thanks for stopping by. The butter is used to caramelise the blood orange slices and is added with the brown sugar (step 4). Please let us know if you have another question! xx