Wednesday, March 4, 2009

Blood Orange Crème Brulee– anise seed lace cookie, blood orange jello shots

Joe and I both have a major weakness for creme brulee. Last night, he had a drug rep meeting at the Five Senses and brought dessert home to share with me. It was 2 of the most wonderful blood orange creme brulee servings.

I found a recipe that I may need to try.
2 oz. sugar
6 egg yolks
16 oz. heavy cream
3 oz. blood orange concentrate (thawed)
light brown sugar as needed

1.) Preheat oven 350
2.) Mix sugar and egg yolk thoroughly
3.) Heat the cream and blood orange concentrate to scalding point. Remove the pan from the heat and pour slowly into yolk/sugar mixture, stirring constantly. Strain the mixture through a fine mesh sieve and divide among 12 forms or 3 1/2 ramekins.
4.) bake in water bath, loosely covered with foil or a sheet pan for 20-30 minutes or until just set.
5.) Remove forms or ramekins from the oven and cool to room temperature. Refrigerate until service.
6.) Sprinkle the top of each brulee with a thin even layer of sugar. Caramelize with a blowtorch.



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