Orange Crème Brulée

Hello everyone.  Today I am excited to be sharing one of my all time favorite desserts - Crème Brûlée.  A mouthwatering rich custard infused with fresh orange zest and topped with a crispy layer of caramelized sugar and fruits. How yummy does that sound? 

Few desserts can beat out the luscious creaminess of a Crème Brûlée!  This dessert is so good and scrumptious, your guests won’t believe you made it at home!

For this recipe, I followed the basic recipe from The Stay at Home Chef. I find it to be one of the easiest Crème Brûlée recipes that you can follow - and there is a video tutorial that is an added bonus.  I did give it my own twist by adding fresh orange juice and orange zest for a bit of freshness.   So I hope you enjoy the added citrus flavor!  I sure did...  "See recipe below."

Easy Orange Crème Brûlée Recipe

  • 8 large egg yolks
  • 1/2 cup sugar
  • 2 cups heavy cream
  • 2 teaspoons vanilla extract or 1 vanilla pod, scraped
  • 1/3 cup superfine sugar
  • teaspoon fresh orange
  • teaspoon fresh orange zest
  • Preheat oven to 300 degree Fahrenheit. Place six 6-ounce ramekins into the bottom of a 9x13 pan or roasting pan.
  • In a large mixing bowl, use a hand mixer to beat together egg yolks and sugar until smooth and velvety, about 3 to 5 minutes.
  • Pour in heavy cream, vanilla extract, and orange juice. If using vanilla bean pod, split open lengthwise and scrape seeds directly into egg mixture. Beat on low until combined, 1 to 2 minutes.
  • Strain custard through a fine mesh strainer to remove any egg chunks. Add orange zest.
  • Then pour into prepared ramekins, filling each 1/4-inch from the top. Pour hot tap water into pan to surround the ramekins with water 1/2-inch deep. Be careful not to get any water into the custard.
  • Carefully transfer pan to the oven. Bake in the preheated 300 degree oven for 45 to 50 minutes until set.
  • Carefully remove from oven and transfer pan to a wire rack. Let the custards cool slowly in the pan with the water until completely cooled. Remove ramekins from water, cover, and refrigerate until ready to serve, at least 4 hours.
  • Just before serving, sprinkle 1 tablespoon of sugar over each one. Use a kitchen torch to melt sugar until caramelized, or place ramekins 2-3 inches under the broiler setting of your oven and broil 1 to 2 minutes, watching carefully, until sugar is caramelized with a deep brown color.


  • Cooked custard can be stored in the fridge, covered with plastic wrap, for up to 4 days. Always caramelize additional sugar just before serving. 
  • If you don't have superfine sugar, you can use regular sugar or even brown sugar instead. Superfine sugar simply melts more quickly and evenly due to its small crystal size. 
  • The ideal ramekin size for creme brulee is 6 ounces. These dishes have a diameter of approximately 4.8 inches, and are 1.1 inches deep. Other sizes can also be used. Cooking time is determined by the depth of the liquid. 


You really don’t need a kitchen torch for crème brûlée. You can caramelize the sugar in your oven under the broiler setting, however the downside to this is that broiling can also heat up the custard and make it soupy. If you don’t want to invest in another kitchen tool, just keep a watchful eye and don’t let them stay too long under the broiler.

Happy baking friends!!!



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