Orange Creme Brulee


  • 1 extra-large egg
  • 4 extra-large egg yolks
  • 1/2  cup sugar, plus extra for topping
  • 3 cups heavy cream
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon orange liqueur (I used Grand Marnier)
  • 1 tablespoon orange zest

-Preheat oven to 300°

-In the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks, the orange zest , 1/2 cup of the sugar, vanilla and orange liqueur together on low speed until just combined. 

-Meanwhile, scald the cream in a small saucepan until it’s very hot, but not boiled.  With the mixer on low speed, SLOWLY add the cream to the eggs.

-Carefully pour the mixture into 6 (8 oz) ramekins until almost full.  Place the ramekins in a baking pan and carefully pour boiling water into the pan until it comes halfway up the sides of the ramekins. 

-Bake for 40 – 45 minutes, or until the custards are set when gently shaken.  Remove the custards from the water bath and cool to room temperature.  Then refrigerate until firm and ready to serve.

-To serve, sprinkle 1 tablespoon of sugar evenly on the top of each ramekin and heat with that little kitchen blowtorch until the sugar caramelizes evenly or you get it the color you each individually want.  Allow to sit a room temperature for a minute until the sugar hardens and will so wonderfully crack with a spoon when you dig in!  Ahhhh....