Orange Blossom Crème Brûlée is a delightful twist on a classic dessert. The touch of orange blossom water adds a fragrant, floral note that elevates this creamy custard to something truly special. Perfect for a special occasion or just because!
Heavy cream is the backbone of our custard, providing a rich and creamy texture. Granulated sugar, used in the custard, provides the sweetness needed to balance the flavors. The egg yolks are essential for thickening the custard, giving it a luscious, smooth consistency. Vanilla extract enhances the overall flavor, complementing the orange blossom water. Speaking of which, orange blossom water adds a subtle, floral aroma that sets this crème brûlée apart from the traditional version. Finally, superfine sugar is used for the topping, ensuring a perfectly caramelized crust.
Consider serving this crème brûlée with a side of fresh berries or a sprig of mint for added color and flavor. A glass of dessert wine or a light, floral tea can complement the orange blossom notes beautifully.
Begin by preheating your oven to 325°F (163°C). This temperature is crucial for gently cooking the custard without curdling. While the oven heats, pour the heavy cream into a saucepan and set it over medium heat. Keep an eye on it; you want it to simmer, not boil. Once it starts to simmer, take it off the heat.
In a separate mixing bowl, whisk together the granulated sugar and egg yolks until they are well combined and the mixture turns a pale yellow. This step is important to ensure the sugar dissolves smoothly into the yolks.
Now, let's temper the eggs. Slowly pour the hot cream into the egg yolk mixture, whisking continuously. This prevents the eggs from scrambling. Once combined, stir in the vanilla extract and orange blossom water for that delightful aroma.
Pour the custard mixture into individual ramekins and place them in a baking dish. Carefully pour hot water into the baking dish until it comes halfway up the sides of the ramekins. This water bath will help cook the custard evenly. Bake for 35-40 minutes. You’ll know they’re done when the edges are set, but the center still jiggles slightly.
Remove the ramekins from the oven and let them cool to room temperature. Then, transfer them to the refrigerator for at least 2 hours to fully set. When ready to serve, sprinkle a layer of superfine sugar on top of each custard and use a kitchen torch to caramelize it to a golden brown. Let the sugar cool for a minute before serving.
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