Orange Creme Brule
Brule, be it orange, mocha, vanilla or maple, always tops the have-to-have of dessert menus. It is very easy to prepare at home, with the exception of a torching device. The hard sugar top seems to be everyone's favorite. Ensure you make enough for seconds!
2 cups heavy cream
1 large vanilla bean, split
5 large egg yolks
1/3 cup fine granulated sugar
2 drops Boyajian orange or tangerine oil (available at GW)
8 tbsp sugar, to caramelize
Heat the cream together with the vanilla bean in a heavy-bottomed saucepan. Bring to a low simmer. Place the egg yolks in a mixing bowl. Beat until thick and lemon colored, then slowly pour in the sugar. The mixture should be thick and pale colored. Remove the vanilla bean, then slowly pour the ceam into the egg mixture, making sure that the mixer is on low. Add the orange oil. Pour the entire mixture through a fine-meshed sieve.
Pour the cream mixture into ovenproof ramekins and place in a sided roasting pan. Pour hot water into the tray, ensuring that it comes halfway up the sides of the ramekins. Bake at 325F for about 1 hour or untill the middle jiggles just slightly but the edges are set. A knife inserted in the middle should come out clean. Remove from the water bath and chill for at least 4 hours before serving. The custard should be cold.
Sprinkle the top of each chilled custard with 2 tbsp of sugar. Ensure that the sugar is evenly spread. Using a hand torch evenly caramelize the tops of the custards.
Serve when the sugar cools.
Copyright © Caren McSherry 2002