Cinnamon-Orange Crème Brûlée

Cinnamon-Orange Crème Brûlée Recipe
Randy Mayor; Jan Gautro
Bake and refrigerate this dessert the night before, so all you need to do is add and caramelize the sugar topping before serving dinner.

Yield:

2 servings (serving size: 1 brûlée)

Recipe from

Cooking Light

Nutritional Information

Calories 301
Caloriesfromfat 21 %
Fat 7 g
Satfat 3.2 g
Monofat 2.7 g
Polyfat 0.8 g
Protein 15.6 g
Carbohydrate 44.1 g
Fiber 0.0 g
Cholesterol 219 mg
Iron 0.6 mg
Sodium 273 mg
Calcium 479 mg

Ingredients

1 cup 2% reduced-fat milk
6 tablespoons nonfat dry milk
Dash of salt
1 (1-inch) orange rind strip
1 (1-inch) piece cinnamon stick
1/4 teaspoon vanilla extract
1/4 cup granulated sugar, divided
2 large egg yolks

Preparation

Preheat oven to 300°.

Combine milk, dry milk, and salt in a small saucepan over medium heat. Heat to 180° or until tiny bubbles form around the edge (do not boil), stirring occasionally. Remove from heat; stir in orange rind and cinnamon stick. Cover and let steep 10 minutes. Strain milk mixture through a sieve into a bowl; discard solids. Stir in vanilla extract.

Combine 2 tablespoons sugar and egg yolks in a medium bowl; stir well with a whisk to combine.

Gradually add milk mixture to egg mixture, stirring constantly with a whisk. Divide milk mixture evenly between 2 shallow (6-ounce) dishes. Place dishes in a 13 x 9–inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 300° for 40 minutes or until center barely moves when dish is touched. Remove dishes from pan; cool completely on a wire rack. Cover and chill at least 4 hours or overnight.

Sift remaining 2 tablespoons sugar evenly over the top of brûlées. Holding a kitchen blowtorch about 2 inches from the top of each custard, heat the sugar, moving the torch back and forth, until sugar is completely melted and caramelized (about 1 minute). Serve within 1 hour.

Note:

Kathryn Conrad,

January 2008
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