Crème Brûlée L’Orange

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
155
protein 
5 g
sodium 
54 mg
carbohydrates 
18 g
fat 
6 g
fiber  
0 g
cholesterol 
154 mg
Servings 
10
Ingredients 

1 cup half and half
1⅓ cups evaporated skim milk
1 vanilla bean
¾ cup cane sugar
4 egg yolks
1 tsp orange extract
2 tsp minced orange peel
2½ tsp cane sugar

For ease of scraping vanilla paste from bean, soak whole bean in warm water or hot milk for 10 minutes before slicing and scraping.
Instructions 
  1. Preheat oven to 300F.
  2. Combine half and half and milk in a large saucepan. Slice vanilla bean lengthwise and open flat to scrape bean paste into milk mixture. Heat to just below a simmer over medium heat. Add sugar and heat to a simmer. Remove from heat.
  3. Place egg yolks in a small bowl. Temper with milk mixture by adding a small amount of milk to egg yolks, about ¼ cup. Stir gently to combine. Repeat process a few times and then add mixture back to milk mixture. Mix well. Add extract and orange peel.
  4. Pour approximately ⅓ cup into each 4-ounce ramekin and arrange in a baking pan. Add enough hot water to baking pan to come to the level of the custard in the cups.
  5. Place in oven and bake for 30 to 45 minutes, until custard is set or until a knife inserted in the center comes out clean. Cool and refrigerate. When ready to serve, sprinkle ¼ teaspoon sugar on top of custard. Place under broiler for 1 minute or flame with a torch until sugar is caramelized. Be careful not to burn.
For ease of scraping vanilla paste from bean, soak whole bean in warm water or hot milk for 10 minutes before slicing and scraping.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.