Cinnamon and Orange Creme Brulee
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 569
- Total Fat
- 48
- Saturated Fat
- 29
- Carbohydrates
- 33
- Dietary Fiber
- 1
- Sugar
- 31
- Protein
- 5
- Cholesterol
- 309
- Sodium
- 52
- Total: 1 hr 55 min
- Prep: 10 min
- Inactive: 1 hr
- Cook: 45 min
Ingredients
2 cups heavy cream
1/2 cup sugar, plus more for burning
Zest of 1 orange, removed in wide strips with a peeler
1 small bundle fresh thyme, smashed with a knife to bruise
1/2 cinnamon stick
4 egg yolks
1/2 teaspoon vanilla extract
Directions
- Preheat the oven to 325 degrees F.
- In a saucepan, combine the cream, half the sugar, the orange zest, thyme and cinnamon stick. Whisk to combine. Bring the mixture to a boil, then remove from the heat and let cool. (This will infuse the cream with all the aromatics.)
- Whisk together the egg yolks, remaining sugar and vanilla in a large bowl until it becomes a homogeneous mixture. Slowly strain the cooled infused cream into the egg mixture and whisk to combine.
- Arrange 4 wide, flat 6-ounce ramekins (with 1-inch sides) in a large baking dish or roasting pan. Carefully fill the ramekins with the custard mixture. Add hot water to the pan to come halfway up the sides of the ramekins.
- CAREFULLY place the pan in the oven and bake until the custard is set around the edges and slightly jiggly in the center but not liquid, about 35 minutes.
- Remove the pan from the oven, remove the ramekins and chill the custards completely, at least 1 hour.
- Dust the top of each custard with an even layer of sugar and burn the sugar with a blowtorch. The sugar will harden, turn brown and become crunchy. Torch the custards just before serving.