Orange crème brulee

Category: Confectionery
Orange crème brulee

Ingredients

cream 33% fat 300 ml
egg yolks 4 things
Orange juice 100 ml
orange peel 1 tsp
lemon peel 0.5 h l
sugar 50 g
orange liqueur (optional) 2 h l
brown sugar for sprinkling 4 h l

Cooking method

  • 1. Squeeze juice from oranges and strain. Mix the orange and lemon zest and grind with 1 teaspoon of sugar taken from the total.
  • 2. Beat the yolks with sugar and zest until lightly lightened and, continuing to beat, pour in the orange juice in a thin stream.
  • 3. Bring the cream to a boil and, stirring vigorously with a whisk, combine with whipped yolks. Divide the finished mass into molds.
  • 4. Place the tins filled with cream into a large baking dish. Pour boiling water into the bottom in such a volume that the molds with cream are immersed by about two-thirds and put in an oven preheated to 180C for 60-75 minutes.
  • 5. Remove the finished cream from the oven and cool completely. Sprinkle with brown sugar and crust with a pastry burner or place under a very hot grill for 2-3 minutes.

The dish is designed for

4 servings

Cooking program:

oven

Note

Cook with love and bon appetit!

julifera
Marina - the beauty
We just love this
But the orange version still can't get my hands on it
Twist
julifera Help yourself!
Orange is my favorite too
Admin

Oh! Marinochkahow delicious it is! I love these sweets
Sonadora
Marish, you're just a temptress!
I stole the recipe, I will definitely prepare it in the near future! Thank you very much for the tasty treat!
Lyuba 1955
Twist, thank you What a charm, no need to say more I'll do
Twist
Tanyusha, Marish, Lyuba
Girls, cook for health! The dessert is both light and refreshing.
Sonadora
Marish, I come to you with a big thank you!
Orange crème brulee
We will try in the evening, but during the preparation I licked the spoon a couple of times, it's delicious!

Marish, I have a question. You bring the cream to a boil, but don't boil it? What consistency should the egg mass be after adding cream? I have not thickened at all, so it should be, or did I screw it up?
Twist
Marisha, I bring the cream to a boil - when active bubbles are already running along the sides of the saucepan (I did not check it, but about 80-90C), they will boil a little more. Then I pour it into the yolks in a thin stream, as in the preparation of custard. The mass thickens and becomes dense. Maybe you beat the yolks too hard? I whisk with a hand whisk just until light lightening. Or just didn't keep it in the oven? And the photo is very beautiful!
Sonadora
Quote: Twist

I whisk with a hand whisk just until light lightening.
And I tried so hard that I whipped it into a lush foam. It’s good that everything in the oven is "grabbed". A very tasty and light dessert turned out. Thank you very much!
Lyuba 1955
Marina, I took homemade cream, diluted it with milk by the eye (I wanted the best, it turned out as always), I just took it out of the oven ..., and my ghee floats on top, but the top is ruddy and without sugar, and it will cool down, I'll click and I will expose, first I will try
Lyuba 1955
Yes, unfortunately, the heavy cream is my mistake, I didn't sprinkle it with sugar anymore, I suspected that it would work, what happened ... But! the taste is wonderful, I generally love everything orange, tomorrow I will have to bake a sponge cake and I will miss the place of cream with my delicious bad luck - this is also the way to success (how did I persuade myself?) Marina, thank you so much, next time with errors in mind, I think everything will work out
Orange crème brulee
Twist
Lyuba, I agree that the homemade cream was a mistake in this case. I do not use market cream in my pastry. Most often I take "On Health" culinary cream (not vegetable cream for whipping of the same brand) - and the result is stable, and the price is adequate, and is always on sale.
But most importantly, I liked the taste. And I am sure that next time everything will work out!
Tumanchik
I love crème brulee! I will definitely repeat. Thank you.
AlenaT
Marina, and crème brulee is what you need to eat right away or I
confusing something?
Twist
Irina, I'm glad that the recipe is interesting! Cook to your health!

Alyona
, creme brulee first cools in the refrigerator for 2-3 hours (you can leave it longer) and only then a crust is made and served.
Martol
I tried it warm, a bit like a sweet omelet - is that how it should be, or will the taste be different after cooling?


Added Tuesday 31 Jan 2017 08:19 PM

Did it strictly according to the recipe - garbage this crème brulee. It looks like a cottage cheese casserole !!! I will not do more
Elenochka Nikolaevna
Twist, Marina, for the third time in a month I am making creme brulee according to your recipe. I really like my family and friends.
No sugary sweetness, citrus note is noticeable.
Orange crème brulee
Orange crème brulee
Yesterday his daughter's friends appreciated it, brulee was part of their sweet table.
Orange crème brulee

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