Cinnamon-Orange Crème Brûlée

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

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Nutritional Information

Amount per serving
  • Calories: 301
  • Calories from fat: 21%
  • Fat: 7g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 0.8g
  • Protein: 15.6g
  • Carbohydrate: 44.1g
  • Fiber: 0.0g
  • Cholesterol: 219mg
  • Iron: 0.6mg
  • Sodium: 273mg
  • Calcium: 479mg

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

  1. Preheat oven to 300°.
  2. 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.
  3. Combine 2 tablespoons sugar and egg yolks in a medium bowl; stir well with a whisk to combine.
  4. 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.
  5. 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.
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