Crème Brûlée à l’Orange

Crème brûlée is one of those French desserts that is ridiculously easy to make but few bother. At the end of a lavish dinner, crème brûlée is always a fabulous treat. Another plus is that the ingredients are inexpensive, and your guests will be impressed by your French cuisine know how. Diva #1 learned how to make crème brûlée at Le Cordon Bleu cooking school in Ottawa, over the years she tweaked their recipe into this orange crème brûlée recipe!

Crème Brûlée à l'Orange

Gran Crème Brûlée à l’Orange

Crème Brûlée à l’Orange

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 6
  • Difficulty: medium
  • Recipe type: Dessert


  • 1 cup 3.25% milk
  • 3 cups whipping cream
  • 8 egg yolks
  • ¾ cup white sugar, more for caramelization
  • 1 orange, zested
  • Splash of Grand Marnier
  • 6 crème brûlée ramekins


  1. Heat oven to 350 F
  2. Stir egg yolks in a bowl, do not whip yolks or eggs will foam
  3. Add the sugar and continue stirring. Pour in milk and stir. Add cream and stir. Scrape the bottom of the bowl to ensure that the sugar is dissolved
  4. Add a splash of Grand Marnier
  5. Distribute orange zest into the bottom of the crème brûlée ramekins
  6. Place the ramekins into a baking pan and fill the ramekins ½ to ¾ of the way with the custard mixture
  7. Place warm water in the pan as high as the mixture in the ramekins
  8. Cook for 40 min, check often. In the last 10-15 minutes bring down the oven to 320 F.
  9. Tap the sides of the ramekins, if the middle is firm without jiggling, then they’re ready
  10. Let the crème brûlée cool to room temperature. Take the ramekins out of the pan and refrigerate for a minimum of 1 hour and up to two days
  11. Before serving, loosely cover the top of the custard with sugar, refrigerate for a few minutes. Caramelize using a kitchen torch or put ramekins under a broiler for 3-4 minutes but watch them closely
  12. NOTE: Do not be deterred by the need for crème brûlée ramekins, they are available at most dollar stores

Published on by

Tagged: , , , , , , , ,

Leave a Reply

Your email address will not be published. Required fields are marked *