Blood Orange Creme Brulee

Well, here it is!  My first blog post in about six months and the very first published recipe from the annual Valentine’s Fundraiser Dinner at Grace Christian School!  (null)




Blood Orange Creme Brulee Recipe

Prep Time: 20 min / Cook Time: 45-50 min / Servings: 8


4 cups heavy cream

3/4 cup white sugar

1 1/2 tsp vanilla

7 egg yolks

1/4 tsp salt

2-3 blood oranges

Turbinado sugar or Sugar-In-The-Raw



Kitchen torch

Fine mesh strainer

8 five oz ramekins



1.  Preheat oven to 325 F.  Combine heavy cream, half of the white sugar, and vanilla in a saucepan.  Heat gently over medium heat until cream begins to bubble around the edges.  Set aside to cool.

2.   In a large bowl, whisk together egg yolks, remaining sugar, and salt.

3.   Temper the eggs by slowly adding the cream mixture to the egg mixture with a ladle, whisking after each addition.  (This prevents the eggs from cooking in the hot cream.)  Pour mixture through a fine mesh strainer.

4.  Zest one blood orange and add the zest to the custard mixture.  Peel and thinly slice all of the blood oranges and set aside.

5.  Evenly divide the mixture among the ramekins.  Place ramekins in a large roasting pan and add an inch of hot water to the pan.  Bake for 45-50 minutes or until the custards tremble only slightly in the middle.

6.  Let cool on a wire rack for about 30 minutes.  Cover each ramekin with plastic wrap and let chill for at least 2 hours.

7.   To “brulee” the custards, sprinkle one tablespoon of turbinado sugar onto each custard.  Next, using the kitchen torch, melt the sugar by moving the flame in circular motions about 2 inches above the ramekin.

8.  Arrange blood orange slices on top of or next to the creme brulees.  Sprinkle with more turbinado sugar and “brulee” using the same method as previously mentioned.

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