Cooking Lesson #496: Bitter Orange Crème Brûlée

…from the Perspectives’ Kitchen

 How you doin’? There are those who find traditional crème brûlée to be a little too sweet for them. What a difference a little bitter orange makes! The aromatic citrus and vanilla notes of this recipe add a gourmet touch that goes from ordinary to extraordinary.
 
Just one spoonful of the creamy custard and you can taste the bright, tangy, fruity side of the zest.  Orange is both the perfect foil for all that creamy sweetness and a wonderful complement to its burnt caramel top.
 
And who doesn’t love the way the dark caramel crackly top presents in a clean, white ramekin?   Crème brûlée just feels sophisticated, and when you set it in front of your guests (even if they’re just your family)—they’ll go wild for it. 
 
Prep time:  20-25 minutes
Bake time: 35-40 minutes
Chill Time: 2 hours up to 2 days
Yield: 6 servings
 
Ingredients
2 cups heavy whipping cream
1 cup whole milk
Grated zest from two oranges
1 teaspoon pure vanilla bean seeds
12 large egg yolks
1/2 cup granulated sugar, plus 6 Tbsp, divided
Mint sprigs and/or Orange slices, for garnish
 
Special equipment: Fine mesh sieve, Six 4-oz ramekins, kitchen blowtorch
 
Directions

1. Preheat your oven to 300°F.
2. In a medium saucepan over medium heat, warm the cream, milk, orange zest and vanilla bean seeds stirring until steam begins to rise, about 10 minutes.  Do not let it boil. 
3. Remove the pot from the heat and nestle it in an ice bath, stirring occasionally, until the cream mixture cools to room temperature; 5 to 10 minutes.
4. While the cream mixture is cooling, combine the egg yolks and the 1/2 cup sugar in a large bowl and whisk until the sugar is thoroughly dissolved and blended with the yolks. 
5. Gently whisk the cream mixture into the cooled egg mixture.
6. Pour the custard through a fine-mesh sieve set over a large glass measuring pitcher or bowl with a pouring lip to strain out any solids.  Discard the solids.
7. Divide the custard evenly among six 4-oz ramekins. Place the ramekins in a roasting pan and add 1 inch of hot water to the pan.  Bake until the custards are firm; about 35 to 40 minutes. 
8. Remove the ramekins from the oven and let the crème brûlée cool in the water bath to room temperature.  
9. Remove the ramekins from the water bath. Cover with plastic wrap and refrigerate until well chilled, at least 2 hours and up to 2 days.
10. To serve, remove the plastic wrap and gently lay a clean paper towel on top of each custard. Gently press down on the towel to remove any surface moisture buildup, being careful not to dent the custard. 
11. Sprinkle 1 tablespoon of sugar over each custard as evenly as possible. Using a blowtorch, pass the flame above the sugar until it melts and turns golden brown. Alternatively, preheat the broiler and place the custards 4 to 6 inches under the heat source to melt the sugar. Leave the oven door open slightly and watch closely, as the sugar can scorch.
12. Let the crème brûlée stand at room temperature before serving until the sugar hardens, 1 to 2 minutes.

 
ChefSecret: To ensure your crème brûlée cooks evenly, fill the ramekins evenly. This can be done by weighing the amount of custard poured into each ramekin or by using a measuring cup to portion out the custard. Also, to ensure even cooking, be sure to place them on a shelf in the middle of the oven… not too close to the top and not on the bottom. This allows for even heat, air flow and cooking.

Quip of the Day: “What do you call a custard when it goes bad? Off-pudding!"
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