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Orange Crème Brulée

This is definitely a classic! I wasn't a fan of crème brulée at all until I discovered (at my job) how diverse they could be! Its almost October, I don't know for you but I think oranges scream Fall season, so why not take advantage of this amazing fruit when it's at it's peak.

I definitely think you will love it, the orange flavour is present but very subtle. Plus, it's extra creamy instead of "jelloey", trust me you'll get the perfect normal texture! Hahah



100g Sugar

120g Egg yolks

240ml Cream 35%

160ml Milk (Of choice)

2 Oranges (zested)


-Preheat the oven at 325F.

-Zest two oranges.

-In a pot, heat the cream, the milk and add the orange zests.

-Close the heat when it starts simmering.

-In a bowl, whisk together the egg yolks and the sugar until the mix becomes a lighter tone of yellow.

-Add 1/4 cup of the milk+cream mix on the egg+sugar mix whilst whisking.

-Pour the rest of the milk+cream in the bowl whilst still whisking to make one homogeneous mix.

-Pass the mix in a mesh strainer to take the zests out.

-Now divide the mixture in 4 ramekins.

-Put the ramekins in a deep baking dish.

-Pour hot water in the baking dish to make a bain-marie. (up to 3/4 of the ramekins)

-Put in the oven for 50 minutes.

-Take out and let it chill in the refrigerator.

-Sprinkle some sugar over them, and caramelize the tops with a torch or on broil setting in the oven.

-Now savour this fall beauty!

Little Tips!

-When the milk, the cream and the zests are heating up, don't forget to mix once every now and then, to make sure the milk isn't burning at the bottom.

-If you leave the mix in the refrigerator with the zests longer, it'll have a stronger orange flavour! So you could definitely make your mix in advance and let it rest.

-The ramequins I used were 6 ounces.

-And FYI, I used unsweetened almond milk by Silk for the milk.

Hope you enjoy!

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