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Ah crème  br ûlée, is there anything better?  Cracking that top layer of hardened sugar with the tip of a spoon, to me, is the best part....

CRÈME BRÛLÉE À LA FLEUR D'ORANGER

October 21, 2014

Ah crème brûlée, is there anything better? Cracking that top layer of hardened sugar with the tip of a spoon, to me, is the best part. I have only ever tried the traditional kind, that sweet taste with a hint of vanilla, such a delicious classic. I knew if I was going to make it at home, I wanted to spice things up a little and pick a recipe that was unique and oh so French. Of course I had to venture into my trusty Ladurée Sucré recipe book to find the perfect, alternative version. Not to my surprise I found one and made it right away. Normally I am not the biggest fan of any orange flavour in my desserts, but the orange flower water used in this brûlée is very light and subtle. This dessert would be perfect to make for the upcoming holiday season, who wouldn't love a twist on an old favourite? 







Crème Brûlée à la Fleur d'Oranger

cooking time: 1 hour
prep time: 15 minutes
resting time: 2 hours
makes: 6

INGREDIENTS
3/4 cup + 1 tbsp | 200 ml whole milk
1 cup + 1 tbsp | 250 ml heavy (double) cream
6 egg yolks
1/2 cup - 1/2 tbsp | 85 g granulated sugar
3 1/3 tbsp (50 ml) orange flower water
about 1/4 cup | 50 g brown sugar for finish

Equipment: Crème brûlée moulds

INSTRUCTIONS
1. In a saucepan, bring the milk and cream to a boil.
    In a large bowl, whisk the egg yolks and sugar until pale. Gradually add the milk and cream mixture    
    and the orange flower water.

2. Preheat your oven to 210°F | 100°C.
    Pour mixture into moulds. Put them into a roasting pan or on a high rimmed baking sheet. Place 
    in your oven and pour water in pan or sheet to 1/5 inch | 5 mm below the rim of the moulds. Bake (in 
    a bain-marie) for 1 hour. 
    The custard is cooked when it is softly set. Check to see if it is done by inserting the tip of a knife; it 
    should still jiggle slightly in the center.

3. Remove moulds from one and allow to cool completely. Cover with plastic wrap to prevent moisture  
    from collecting on the surface, and refrigerate for a minimum of 2 hours.

4. When ready to serve, preheat the oven to broil setting. Meanwhile, remove custards from the 
    refrigerator and sprinkle the tops evenly with brown sugar. Place in the oven and caramelize for 2 
    minutes under the broiler, keeping a close eye that they do not darken too much. When sugar has a 
    deep caramel colour, remove from the oven and serve immediately. 

Bon Appétit!

(Recipe from the decadent LADURÉE Sucré cookbook)

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