Saturday, January 5, 2013

0 Gluten Free Orange Raspberry Crème Brûlée

New Year’s Eve is always a fun celebration with family and friends, reminding you of all that’s happened in the past year. Whether it’s significant life events, good things that happened with work, or celebrating the fact that the Mayans were wrong, NYE is a wonderful moment for good foods and good friends.

Last year for our New Year’s celebration, I brought Dark Chocolate Orange Crème Brûlée to the holiday party I attended. You can check out the recipe here. It was such a hit last year that I was asked to bring more crème brûlée this year. When I was at the store shopping for food, I found some great raspberries that inspired me to make an orange raspberry crème brûlée. This dessert consists of orange infused custard, cooked with fresh raspberries and topped with a caramelized sugar.

Caramelize the sugar in the broiler for 30 seconds if you do not own a torch.

Active Prep Time 15 minutes
Bake Time  45 minutes
Inactive Prep Time 1 hour


1 quart heavy cream
zest of 4 oranges
zest of 1 lemon
3 tbsp orange juice
1 tsp vanilla
6 egg yolks, room temperature
1/2 cup sugar
1/4 cup raspberries, chopped
1/2 cup sugar for caramel topping

Preheat the oven to 325F. Evenly distribute the raspberries in 6 ramekins. Place the ramekins in a large pan that is at 2-3" deep.

In a microwave safe bowl, combine the cream, zest, juice, and vanilla. Microwave for about 45 seconds or until lukewarm. In a separate bowl, whisk the yolks and 1/2 cup sugar together until the eggs become a pale yellow. Whisk the cream into the eggs until slightly foamy.

Evenly distribute the custard into the 6 ramekins, and fill the pan with 1 1/2" of hot water. Place the pan in the preheated oven and bake for 45 minutes, or until the custard slightly giggles when moved. Let the custard rest at room temperature for 10 minutes, and then refrigerate for 50 minutes. 

Remove the custards from the refrigerator, and dust the tops of each custard with the remaining sugar. Using a torch, caramelize the sugar topping until a hard shell forms on the top of each. Serve with fresh raspberries and enjoy!

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