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!
Cook with us and watch the video tutorial to see how easy it is to make blood orange creme brulee!
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! You can also connect with Joanie on Facebook, Instagram, Pinterest, Twitter, Google+ and Snapchat!
More meals with citrus fruits
Click on the links below to for more meals with lemons, oranges and grapefruits!
Blood Orange Creme Brulee
Blood oranges give this creme brulee a unique flavour and go perfectly with the crackling layer of caramel on top.
Prep Time: 40 min
Oven Temperature: 150°C / 300°F / Gas Mark 2
Baking Time: 40 – 45 min
Chilling Time: min 3 hrs or overnight
- 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 caramilising (approx. 2 tsp per serving)
- small saucepot
- wooden spoon
- large mixing bowl
- 4 ramekins or heatproof glass dishes
- shallow baking or roasting tin
- oven mitts or kitchen towel
- crème brulee or culinary torch
1) 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.
2) 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.
3) 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 centre. Allow to cool, then remove the dishes from the water bath and refrigerate until firm, for at least 3 hours.
4) Caramelise 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.
5) 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 caramelised. Let set for a minute until the sugar hardens. Top with a caramelised 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.
Materials: blood oranges
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.
Thanks for stopping by
Thanks so much for visiting the Cottage Blog. Have some feedback you’d like to share? Leave a note in the comment section below!
If you enjoyed this article, please share it using the social media buttons you see at the bottom of the post.
And don’t forget to subscribe to our YouTube channel so you always get our latest tutorials and videos. It’s free!
Country Hill Cottage
Share this post