Monday, April 23, 2007

Spicy Orange Crème Brûlée


Crème Brûlée is definitely one of my favorite desserts, at any time. This one was a particularly lucky version, inspired by simply having some spiced sugar at hand. (Not a bad strategy!) I served it after a simple salad, for a luxurious lunch with food blogger Kristina of Clivia's Cuisine.

The beauty of this is really that you can - and should! - make it in advance. It's definitely best if made the night before, and then placed in the fridge.

Spicy Orange Crème Brûlée
Serves 2

250 ml (1 cup) heavy cream
20 g homemade vanilla sugar (or regular sugar)
1-2 tbsp spicy orange sugar (look here) or substitute 1 tsp grated orange peel, some cinnamon, and 1 tbsp regular sugar)
2 egg yolks
demerara or muscovado sugar, to caramelize

Preheat the oven to 175°C. Mix the cream with the spicy sugar in a saucepan, and bring to a boil. Remove from heat and let it cool slightly.

Beat the egg yolks with the sugar, and add the warm cream. Mix well, and divide between two small ramekins. Place them in an oven-proof dish, and pour hot water in the dish, to about half the height of the ramekins. Bake in the oven for 30 minutes. Remove and let cool completely, then place in the fridge.

When you're ready to eat, sprinkle some muscovado or demerara sugar on the surface, and blaze with a chef´s torch.

Recipe in Swedish:
Crème Brûlée med apelsin och kanel


Brilynn said...

I need to put my blow torch to some use, that looks great!

Pille said...

Nice one! We brought back some pure orange oil from London, and were thinking of making panna cotta with it. I think we'll also try Crème Brûlée now:-)