Creme Brulee a L’Orange by Chef Levi

Published: Jun. 25, 2021 at 2:31 PM EDT
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  • 1 navel orange
  • 1/2 teaspoon orange extract
  • 1 teaspoon pure vanilla extract
  • 1-quart heavy cream
  • 9 large eggs
  • 1/3 cup + 8 tablespoons sugar


1. Preheat oven to 325°F. Zest orange (1 tablespoon). Combine in medium saucepot: orange zest, orange and vanilla extracts, and cream until blended. Bring to a simmer over medium (do not boil).

2. Separate eggs for yolks (reserve whites for another use). Whisk egg yolks and 1/3 cup sugar in large mixing bowl until blended. Slowly whisk simmering cream into egg mixture until blended and emulsified.

3. Strain mixture, then use a ladle to pour 6 oz custard into individual ramekins. Place ramekins in a roasting pan and fill pan with hot water that comes halfway up sides of ramekins. Bake 40 minutes, until custard is set. Remove ramekins from oven and roasting pan; chill.

4. Before serving, sprinkle each ramekin with 1 tablespoon of remaining sugar. Use a torch to burn sugar and serve.

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