Cinnamon-Orange Crème Brûlée
Bake and refrigerate this dessert the night before, so all you need to do is add and caramelize the sugar topping before serving dinner.
Recipe by Cooking Light January 2008
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10/28/2012
I didn't find the custard too sweet, although other people I've made it for also commented on the sweetness of the dessert. The cinnamon orange flavour barely came through in the finished product, I would suggest maybe soaking both the stick and the rind in the milk overnight to get a good flavour. But this recipe came out delicious even without the cinnamon orange flavour.
12/24/2009
This recipe seemed to mimic the custard flavors of crema catalan and I was looking forward to serving this lightened version after Christmas dinner. Luckily I did a test-run yesterday. The (pre-caramel) custard was too sweet and the orange-cinnamon indistinct. Re-do involved putting the rind and cinnamon in the milk as it warmed and reducing the sugar from 1tbs/egg yolk to 2tsp/egg yolk.
03/05/2009
So delicious! I doubled the recipe which made 5 as another reviewer stated. Used soy milk instead of dairy milk. This substitution caused the baking time to increase quite a bit - had to keep checking to see if they had jelled. I don't have a torch so I achieved the carmelized sugar topping by broiling the creme brulees on a cookie sheet for about 2 minutes. Need to watch them closely so they don't burn. This is an easy recipe so now we can make these often.
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