Orange Creme Brulee

  • 4 cups heavy creamcremebrulee
  • Dash salt
  • 2/3 cups sugar
  • 1 vanilla bean
  • Zest of one orange
  • 12 egg yolks
  1. Pour 2 cups of heavy cream in a saucepan.
  2. Split vanilla bean in half and scrape out seeds. Put seeds and pods into cream in pan.
  3. Add sugar, salt, and orange zest.
  4. Heat to boiling over medium heat, stirring constantly.
  5. When cream boils, remove from heat and allow to steep for 15 minutes.
  6. Preheat oven to 300 degrees.
  7. Add remaining 2 cups of cream to steeped cream.
  8. Crack egg yolks into a bowl and whisk.
  9. Whisk cream mixture into yolks.
  10. Strain mixture through a fine mesh sieve into eight 4 to 5 ounce ramekins.
  11. Place ramekins in a 9 x 13 cake pan lined with a towel.
  12. Place pan in oven.
  13. Pour several cups of boiling water into the cake pan, being careful not to splash it into ramekins.
  14. Bake for 25-30 minutes, until custard is set in center but still wiggles around the middle.
  15. Remove from water bath to a wire rack. Cool to room temperature for about 2 hours.
  16. Cover with plastic wrap and place in refrigerator overnight.
  17. Sprinkle the tops of custards with about 1 teaspoon of sugar and caramelize with a kitchen torch.

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