Chocolate Orange Crème Brûlée
Serves: 4
Jacklyn McClure
1 January 1970
Based on User reviews:
38
Spice
58
Sweetness
43
Sourness
42
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
Directions:
1
Preheat oven to 325°F
2
Put chocolate in a small metal bowl
3
In a heavy saucepan heat 1/2 cup cream over moderately high heat until it just comes to a boil and pour over chocolate
4
Let chocolate stand until softened and whisk mixture until smooth
5
In a bowl whisk together yolks, whole egg, and granulated sugar and whisk in chocolate mixture
6
In pan heat remaining 1 1/4 cups cream and milk until mixture just comes to a boil
7
Add milk mixture to egg mixture in a stream, whisking, and whisk in Grand Marnier and zest
8
Skim off any froth
9
Divide custard among eight 1/2-cup flameproof ramekins set in a roasting pan and add enough hot water to pan to reach halfway up sides of ramekins
10
Bake custards in middle of oven until they are just set but still tremble slightly, about 40 minutes
11
Remove ramekins from pan and cool custards
12
Chill custards, covered loosely with plastic wrap, at least 4 hours or overnight
13
Set broiler rack so that custards will be 2 to 3 inches from heat and preheat broiler
14
Sift brown sugar evenly over custards and broil custards until sugar is melted and caramelized, about 2 minutes
15
(Alternatively, raw sugar may be sprinkled over custards and caramelized with a blowtorch
16
) Chill custards 20 minutes
17
Preheat oven to 325°F
18
Put chocolate in a small metal bowl
19
In a heavy saucepan heat 1/2 cup cream over moderately high heat until it just comes to a boil and pour over chocolate
20
Let chocolate stand until softened and whisk mixture until smooth
21
In a bowl whisk together yolks, whole egg, and granulated sugar and whisk in chocolate mixture
22
In pan heat remaining 1 1/4 cups cream and milk until mixture just comes to a boil
23
Add milk mixture to egg mixture in a stream, whisking, and whisk in Grand Marnier and zest
24
Skim off any froth
25
Divide custard among eight 1/2-cup flameproof ramekins set in a roasting pan and add enough hot water to pan to reach halfway up sides of ramekins
26
Bake custards in middle of oven until they are just set but still tremble slightly, about 40 minutes
27
Remove ramekins from pan and cool custards
28
Chill custards, covered loosely with plastic wrap, at least 4 hours or overnight
29
Set broiler rack so that custards will be 2 to 3 inches from heat and preheat broiler
30
Sift brown sugar evenly over custards and broil custards until sugar is melted and caramelized, about 2 minutes
31
(Alternatively, raw sugar may be sprinkled over custards and caramelized with a blowtorch
32
) Chill custards 20 minutes