Orange Blossom Crème Brulee From The Host

  • recipe

    Orange Blossom Crème Brulee from the Host


    Proudly from Dubai

Dish TypeDessert
Prep Time30
Cook Time0
INGREDIENTS Total items( 6 )
  • recipe Puck Cooking Cream
    1 L
  • recipe Dr. Oetker S/Cook Vanilla Pods
    2 pcs
  • recipe Yamama Orange Blossom Water
    15 ml
  • recipe Saha Eggs White
    210 g
  • recipe Sis Caster Sugar
    150 g
  • recipe Orange Valencia Egypt
    1 pcs

How to Make

  • Preheat the oven to 130 C.
  • Put ramekins in a deep baking tray (At least 5 cms deep)
  • Add cream into a saucepan
  • Slit the vanilla pod vertically with the tip of a knife, scrape out the seeds and add them to the cream along with the pod as well.
  • Stir the mixture over low heat until it almost comes to a boil, add orange blossom. Set aside for 15 minutes.
  • Mix egg yolk and sugar in a mixing bowl until slightly pale.
  • Pour the cream mixture into the egg yolk mixture slowly, whisking continuously.
  • Sieve the mixture, discard any pale foam that sits on the mixture after its been sieved.
  • Transfer the mixture into the ramekins
  • Pour hot water into a baking tray, enough to cover about 1.5 cms of the ramekins.
  • Bake for 35 minutes, until the mixture is softly set.
  • Preheat the oven to 80 degree C
  • Dry in the oven for 2 hours the zest of one orange.
  • Once dried, coarsely blend the sugar with the zest.
  • Sprinkle the orange sugar over the cream mixture and brulee till golden brown.