Recipe courtesy of Brian Duffy
Orange Creme Brulee
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- Level: Intermediate
- Total: 2 hr 15 min
- Prep: 25 min
- Inactive: 1 hr 45 min
- Cook: 5 min
- Yield: 2 servings
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 585
- Total Fat
- 34 g
- Saturated Fat
- 18 g
- Carbohydrates
- 53 g
- Dietary Fiber
- 0 g
- Sugar
- 52 g
- Protein
- 16 g
- Cholesterol
- 554 mg
- Sodium
- 179 mg
- Level: Intermediate
- Total: 2 hr 15 min
- Prep: 25 min
- Inactive: 1 hr 45 min
- Cook: 5 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 585
- Total Fat
- 34 g
- Saturated Fat
- 18 g
- Carbohydrates
- 53 g
- Dietary Fiber
- 0 g
- Sugar
- 52 g
- Protein
- 16 g
- Cholesterol
- 554 mg
- Sodium
- 179 mg
Ingredients
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Directions
- Preheat the oven to 300 degrees F.
- Combine the eggs, egg yolk, and sugar and whisk well. Add the vanilla and orange zest. In a small saucepot, scald the heavy cream and Grand Marnier. Remove and slowly add 1/3 of scalded cream mixture into the egg mixture (temper the custard). Return the egg mixture to the cream and combine. Chill for 10 to 15 minutes. Set up a water bath for the brulee dishes and place the brulee dishes into the bath, making sure the water comes 1/2 way up the side of the dish. Pour the brulee mix into the dish and bake in the oven for 25 to 35 minutes or until the custard is set. Refrigerate until ready for service. Place a light coating of sugar on top of each brulee and caramelize the sugar with either a torch or a broiler. Serve immediately.
