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Orange Ginger Creme Brûlée

Creme Brûlée is easier to make than you think. Here is the best foolproof recipe and method for a scrumptious portion controlled dessert that is perfect for entertaining. 

Course Dessert
Cuisine French
Keyword cream, custard, dairy, dessert

Ingredients

6 egg yolks

1 ½ cups heavy cream

1 tablespoon orange zest (about 3 oranges)

1 tsp vanilla extract

1/2  tsp ginger extract (optional)

¼ cup caster sugar

For caramel top:

  • ½ teaspoon sugar per ramekin
  • Handheld butane torch/broiler

Instructions

  1. In a mixer, add egg yolks and sugar and beat with whisk attachment until thick and light yellow in colour.  Add the lemon zest, ginger extract, vanilla and cream and stir until incorporated.
  2. Pour the liquid in a large measuring cup through a sieve catching all the foamy bits and zest or any container with a pouring spout.  Pour gently into four ramekins in even proportions.
  3. Place ramekins in a bain marie (water bath) filled half way up ramekins and place in  oven at 180C for 50-55 minutes until sides are cooked through. Centre will be slightly soft even when done.  Cool completely on a wire rack then refrigerate for at least 2 hours.
  4. Before serving, add ½ teaspoon sugar and dust it all over the ramekin so that the top is evenly coated. Caramelize with a small butane torch or under the broiler (at least 5 inches below for about 2 minutes).