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.

ORANGE CREME BRULEE

Steps:

• Preheat the oven to 300 degrees F.
• Combine the eggs, egg yolk, and sugar and whisk well. Add the vanilla and orange zest. In a small saucepot, scald the heavy cream and Grand Marnier. Remove and slowly add 1/3 of scalded cream mixture into the egg mixture (temper the custard). Return the egg mixture to the cream and combine. Chill for 10 to 15 minutes. Set up a water bath for the brulee dishes and place the brulee dishes into the bath, making sure the water comes 1/2 way up the side of the dish. Pour the brulee mix into the dish and bake in the oven for 25 to 35 minutes or until the custard is set. Refrigerate until ready for service. Place a light coating of sugar on top of each brulee and caramelize the sugar with either a torch or a broiler. Serve immediately.

CINNAMON-ORANGE CRèME BRûLéE

Steps:

• Preheat oven to 300°.
• Combine milk, dry milk, and salt in a small saucepan over medium heat. Heat to 180° or until tiny bubbles form around the edge (do not boil), stirring occasionally. Remove from heat; stir in orange rind and cinnamon stick. Cover and let steep 10 minutes. Strain milk mixture through a sieve into a bowl; discard solids. Stir in vanilla extract.
• Combine 2 tablespoons sugar and egg yolks in a medium bowl; stir well with a whisk to combine.
• Gradually add milk mixture to egg mixture, stirring constantly with a whisk. Divide milk mixture evenly between 2 shallow (6-ounce) dishes.
• Place dishes in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 300° for 40 minutes or until center barely moves when dish is touched. Remove dishes from pan; cool completely on a wire rack.
• Cover and chill at least 4 hours or overnight.
• Sift remaining 2 tablespoons sugar evenly over the top of brûlées.
• Holding a kitchen blowtorch about 2 inches from the top of each custard, heat the sugar, moving the torch back and forth, until sugar is completely melted and caramelized (about 1 minute). Serve within 1 hour.

CHOCOLATE ORANGE CRèME BRûLéE

Steps:

• Preheat oven to 325°F.
• Put chocolate in a small metal bowl. In a heavy saucepan heat 1/2 cup cream over moderately high heat until it just comes to a boil and pour over chocolate. Let chocolate stand until softened and whisk mixture until smooth.
• In a bowl whisk together yolks, whole egg, and granulated sugar and whisk in chocolate mixture. In pan heat remaining 1 1/4 cups cream and milk until mixture just comes to a boil. Add milk mixture to egg mixture in a stream, whisking, and whisk in Grand Marnier and zest. Skim off any froth.
• Divide custard among eight 1/2-cup flameproof ramekins set in a roasting pan and add enough hot water to pan to reach halfway up sides of ramekins. Bake custards in middle of oven until they are just set but still tremble slightly, about 40 minutes. Remove ramekins from pan and cool custards. Chill custards, covered loosely with plastic wrap, at least 4 hours or overnight.
• Set broiler rack so that custards will be 2 to 3 inches from heat and preheat broiler.
• Sift brown sugar evenly over custards and broil custards until sugar is melted and caramelized, about 2 minutes. (Alternatively, raw sugar may be sprinkled over custards and caramelized with a blowtorch.) Chill custards 20 minutes.