Friday, November 6, 2009

Friday's Recipe: Orange Crème Brûlée

Whether you are looking to impress some guests or want to try your hand at this classic dessert for your family - this recipe will not disappoint!

Easy and delicious from the Lodge at Buckberry Creek's kitchen and Executive Chef Ian Krystik.

Orange Crème Brulee

  • 8 Egg Yolks
  • 1 Quart Heavy Cream
  • ¾ Cups Sugar
  • 1/8 tsp Boyjian Orange Oil

  1. Place eight egg yolks in a mixing bowl, add sugar and mix thoroughly.
  2. Incorporate heavy cream and mix thoroughly.
  3. Add a splash of Orange oil. Mix and taste.
  4. Note: Should taste slightly too strong in orange flavor. (After cooking some will dissipate.)
  5. Using a 6 oz crème Brûlée dish - fill ¾ of the way to the top with batter.
  6. Place Brûlée on a half sheet pan.
  7. Place in a 325 degree oven for 1 hour and 20 minutes.
  8. Add approximately 4 cups of water to the sheet tray to create a water bath for the crème Brûlée. Water should come up between the halfway and ¾ of the way to the top.
  9. When completed, drain water and place in a refrigerator for 2.5 hours to allow them to set up. Moments before serving add a teaspoon of sugar, and caramelize with a kitchen blow torch.

Serve with fresh berries.


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