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Orange Blossom and Vanilla Bean Creme Brulee

12 Organic Egg Yolks
3.5 C Organic, Grass-Fed Heavy Cream  (this tends to form a much creamier custard)
0.5 C Whole Milk
5 oz O. Bakers Sugar
0.75 Tsp O. Pure Orange Blossom Extract
0.5 O. Vanilla Bean
0.5 Tsp Pure O. Vanilla Extract 

SPECIAL TOOLS: 8 5oz Ramekins
                               Large sheetpan or Shallow baking dish
                               Full Sized propane blow torch

Preheat your oven to 325f
Separate egg yolks (retain whites for heart-healthy omelets or even some nice heart-stopping buttercream/meringue.)  Scrape the seeds from your vanilla bean and add, along with the pod, to cream/milk in a large sauce pot.  Scald then reduce to lowest heat.  Add orange blossom extract, let steep for 12 minutes then bring back to a slight scald.  Whisk eggs and sugar together.  Slowly temper hot cream into eggs/sugar to avoid getting "scrambled egg" chunks.  Add remaining cream slowly, stirring with a wooden spoon or rubber spatula to avoid getting a lot of bubbles.  Pour into ready ramekins and place in your sheetpan.  Fill the pan half way up with hot water and bake 25-35 mins until the edges are starting to set but the centers are jiggly.  Remove from the oven and cool 50 minutes on a wire rack.


Make sure your custards are completely cool.  Sprinkle sugar generously over the top of each, enough to cover them completely, and let sit 1 minute.  Knock off any excess sugar by tapping lightly then add just enough sugar to make another fine, evenly distributed layer.  Take your torch and start caramelizing the sugar, working not too close and from the inside out to get an even heating.  The level of caramelization is a matter of taste but dont torch too close to the surface as this can cook to custard underneath.