Saturday, March 12, 2011
Ah, creme brulee old friend, where have you been? We have not seen each other in awhile! So yes, it has been awhile since I have made and posted a recipe for creme brulee, but it has been in the works for sometime. I have wanted to do a citrus inspired creme brulee, maybe meyer lemon flavored. But, I decided that it was finally time to try a blood orange creme brulee. I devised this recipe that has exactly the consistency of a properly made creme brulee, but has the tangy orange flavor of the blood orange. The result was a wonderful, tangy creme brulee that was a pretty peachy color. This is a great party recipe, as the recipe makes about eight creme brulees (unfortunately I only had four dishes), and you can let each guest brulee their own with the creme brulee kitchen torch, after going over safety rules of course.
Sasha's Blood Orange Creme Brulee
1/2 cup of granulated sugar
7 egg yolks
2 cups of heavy cream
1 cup blood orange juice (you could also use blood orange puree)
To make the creme brulee, combine the sugar, heavy cream and blood orange juice in a saucepan. Heat over low heat and stir until sugar is dissolved, and the mixture bubbles slightly around the edges. Beat the egg yolks in a bowl. Remove the cream mixture from the heat and add in the egg yolks. Meanwhile boil a large pot of water.
Add the mixture to each of the brulee dishes and place in a large high walled pan (I used a broiling pan). Fill the pan with the hot water about 2/3 of the way up the sides of the creme brulee dishes. Bake at 350 for 40 minutes.
Chill for at least two hours - even overnight is fine. Top with a bit of granulated sugar in a thin later (superfine sugar is even better for this) and brulee, following the instructions of your kitchen torch.