Orange Scented Creme Brûlée
6 Large Egg Yolks
1 quart heavy cream
1/2 sugar, plus extra sugar for caramelized sugar topping
1 teaspoon vanilla extract
3 tablespoons orange liqueur
Preheat oven to 325’f
In a saucepan add cream and place over medium heat. Cook until warm, about 5 minutes. Cream should not boil, just enough for it to be warm.
In a bowl add the egg yolks, sugar, vanilla extract, and orange liqueur, and mix with an electric mixer until combined.
With the mixer in low setting, slowly add the warm cream to the egg mixture.
Note: Adding the mixture too fast can give you a scramble eggs texture in your Creme Brûlée Dessert.
Pour into 4 to 8 ounce ramekins, making sure not to fill to the very top. Place ramekin in a baking pot and add water till it covers halfway of the ramekin. Bake for about 30 minutes or until set.
Remove the custards from the water bath, cool to room temperature, and refrigerate.
To serve, spread 1 tablespoon of sugar evenly and heat with a kitchen blowtorch until sugar is caramelized and has an even color.