Cinnamon Orange Crème Brûlée Recipes

ORANGE CINNAMON CREME BRULEE

Steps:

• In a saucepan, take cinnamon stick and roast on medium - low flame for few seconds until aromatic. Turn off the flame and let the pan cool for few minutes.
• Pour milk/heavy cream to pan, throw in orange zest and bring it to just a boil. Do not let it boil. Turn off the flame, cover and let the flavors infuse for 10 - 15 minutes.
• Preheat the oven to 375 F.
• In another bowl, whisk egg yolks and ½ cup sugar until mixed and sugar is dissolved.
• Whisking the yolk mixture, gradually add milk/cream until well blended.
• Run the custard through a strainer, pour the custard in individual ramekins or a wide gratin dish. I used four 7 oz
• ramekins and one 20 oz CorningWare bowl.
• Place a kitchen towel or a dish towel in a roasting pan, place the ramekins or gratin dish on the towel in roasting pan, pour hot water until it comes halfway up the ramekins.
• Bake in preheated oven for 35 - 40 minutes until a thin layer is formed on top and the custard is set but not firm. When ramekin is shaken, the custard should be little wobbly.
• Remove ramekins from water bath, let cool to room temperature and refrigerate for 3 - 8 hours or until set.
• Before serving, set the oven to broil mode. Evenly sprinkle remaining ½ cup sugar on top of creme/custard ramekins. Wipe off the sugar from the edges before putting under broiler.
• Take some cold water and few ice ice cubes in a roasting pan, place the ramekins in it and put under the broiler, very close to the fire, for 3-5 minutes. Depending on how close the ramekins are to the fire, it could take less than or more than 5 minutes. It took almost 7-8 minutes for me. I put it on the second rack from the fire. I was afraid to put it directly under fire on top most rack..
• Remove from oven, let the caramel set for few minutes and serve. Caramel layer will be firm for at least 2-3 hours at room temperature.

CINNAMON AND ORANGE CREME BRULEE

Steps:

• Preheat the oven to 325 degrees F.
• In a saucepan, combine the cream, half the sugar, the orange zest, thyme and cinnamon stick. Whisk to combine. Bring the mixture to a boil, then remove from the heat and let cool. (This will infuse the cream with all the aromatics.)
• Whisk together the egg yolks, remaining sugar and vanilla in a large bowl until it becomes a homogeneous mixture. Slowly strain the cooled infused cream into the egg mixture and whisk to combine.
• Arrange 4 wide, flat 6-ounce ramekins (with 1-inch sides) in a large baking dish or roasting pan. Carefully fill the ramekins with the custard mixture. Add hot water to the pan to come halfway up the sides of the ramekins.
• CAREFULLY place the pan in the oven and bake until the custard is set around the edges and slightly jiggly in the center but not liquid, about 35 minutes.
• Remove the pan from the oven, remove the ramekins and chill the custards completely, at least 1 hour.
• Dust the top of each custard with an even layer of sugar and burn the sugar with a blowtorch. The sugar will harden, turn brown and become crunchy. Torch the custards just before serving.