The Magnolia Journal – July 2019

20

Vanilla-Orange

PREP: 25 minutes

BAKE: 40 minutes

COOL: 1 h o u r

CHILL: 4 h o u r s

CRÈME BRÛLÉE

1 medium orange
3 cups heavy cream
1 vanilla bean or 1 Tbsp. vanilla
bean paste or vanilla extract
1 Tbsp. orange-flavor liqueur
(Grand Marnier or Cointreau)
6 egg yolks, lightly beaten
¾ cup sugar
⅛ tsp. salt
Purchased candied orange slices, halved
(optional)

1. Preheat oven to 325°F. Using a vegetable peeler,
   remove orange peel in long strips. (Avoid bitter
   white pith.) In a small saucepan, combine orange
   strips and cream. Heat mixture over medium-
   low just until bubbly. Remove from heat. Using
   a slotted spoon, remove orange peel strips and
   discard. If using a vanilla bean, use a paring knife
   to cut the bean in half lengthwise and scrape the
   seeds out of the pod. Stir vanilla seeds and liqueur
   into cream mixture.


2. Whisk egg yolks, 1/2 cup of the sugar, and the
   salt in a medium bowl. Slowly whisk warm cream
   into egg mixture.


3. Place six 6-oz. ramekins or custard cups in
   a 3-qt. rectangular baking dish. Divide egg
   mixture among ramekins. Place baking dish on
   oven rack. Pour enough boiling water into dish
   to reach halfway up sides of ramekins.


4. Bake 40 to 45 minutes (see tip, page 19) or until
   set (centers will shake slightly). Remove ramekins
   from water. Cool on a wire rack. Cover and chill
   4 hours or overnight.


5. Sprinkle tops of custards with the remaining
   1/4 cup sugar. Using a kitchen torch, melt the sugar
   by moving the tip of the f lame across custards to
   form a crispy layer. If desired, top each with
   a candied orange slice. Serve immediately.

Makes 6 servings