Orange crème brûlée
250 ml cream (8.3 fl.oz, 30-35% fat)
orange zest
150 ml milk (5 fl.oz)
110 g sugar (3.9 oz)
80 g egg yolks (4 pcs.)
🍊Prepare the orange crème brûlée.
1. Mix the cream and milk, add the yolks, sugar and zest.
* Cream and milk can be substituted with 18-20% cream in the same amount.
2. Place on the fire and with constant stirring, heat to 160F. As soon as the mass begins to steam, remove from the heat.
3. Strain the mass and pour into molds, up to half the height.
🍨Caramel creme brulee.
250 ml cream (8.3 fl.oz, 30-35% fat content)
150 ml milk (5 fl.oz)
80 g egg yolks (4 eggs)
110 g sugar (3.9 oz)
30 ml water (1 fl.oz)
🍨 Prepare the caramel crème brûlée.
1. Mix the water and sugar, put on the fire and, without stirring, wait for the caramel to brown.
2. Warm the cream and add to the caramel in a thin stream, stir.
3. Mix milk and yolks, add caramel cream and stir.
4. Pass the mixture through a sieve and pour into molds (up to half of each mold).
🍨Bake the crème brûlée.
1. Preheat oven to 285F, no convection.
2. Place the molds in a deep baking tray, place it in the oven, and pour boiling water into the tray.
3. Bake for 30 minutes.
4. Turn off the oven, ajar and let the crème brûlée cool.
5. Place the cooled crème brûlée in the refrigerator for 5 hours.
6. Remove condensation from the surface of the crème brûlée, sprinkle with sugar and crust with a gas burner.