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!
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.
- 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
More meals with citrus fruits
Click on the links below to for more meals with lemons, oranges and grapefruits!