There’s something almost magical about the first crack of a perfectly caramelized sugar crust on a crème brûlée. I remember the first time I made this dessert; it was for a small dinner party celebrating my best friend’s birthday. The kitchen was filled with laughter, and the air was thick with the scent of vanilla as I whisked the rich custard base. As I poured the mixture into the ramekins, I decided to add a twist of citrus zest to elevate the classic recipe. The result was a creamy, vanilla-infused custard with a hint of brightness that danced on the palate, leaving everyone wanting more.
Let me share with you this delightful recipe that is sure to impress your guests and make any occasion feel special.
Ingredients
2 cups heavy cream
1 vanilla bean (or 1 teaspoon vanilla extract)
1/4 cup granulated sugar (plus extra for topping)
5 large egg yolks
Zest of 1 orange
Zest of 1 lemon
A pinch of sea salt
Instructions
Begin by preheating your oven to 325°F (160°C). In a medium saucepan, pour in the heavy cream and add the split vanilla bean or vanilla extract. If using a vanilla bean, scrape out the seeds and add them to the cream. Gently heat the mixture over medium heat until it just begins to simmer, then remove from heat and let it steep for about 15 minutes to allow the flavors to meld.
While the cream is steeping, whisk together the egg yolks, granulated sugar, orange, and lemon zest in a mixing bowl until the mixture is pale and slightly thickened. This will help to incorporate the flavors from the zest into the custard.
Once the cream has cooled slightly, remove the vanilla bean if used, and slowly pour the warm cream into the egg mixture, whisking continuously to prevent the yolks from cooking. Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl to ensure a smooth custard.
Next, place your ramekins in a baking dish and carefully fill them with the custard mixture. Pour hot water into the baking dish around the ramekins, creating a water bath that helps cook the custard evenly.
Carefully transfer the baking dish to the preheated oven and bake for about 30-35 minutes, or until the edges are set but the center is still slightly jiggly. Once done, remove the ramekins from the water bath and allow them to cool to room temperature before refrigerating for at least 2 hours, or overnight if possible.
When you’re ready to serve, sprinkle a thin, even layer of granulated sugar over the top of each custard. Using a kitchen torch, carefully caramelize the sugar until it forms a golden, crispy crust. If you don’t have a torch, you can place the ramekins under a broiler for a minute or two, watching closely to prevent burning.
Allow the caramelized sugar to cool and harden for a minute before serving. For an extra flourish, garnish with a twist of citrus peel or a few fresh berries. Dive in, and enjoy the delightful contrast of the creamy custard and the satisfying crunch of the brûléed topping!