Orange Creme Brulee^ Recipe

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Orange Creme Brulee^ Ingredients

1 cup strained fresh orange juice
4 cup whipping cream
1 cup sugar
12 large egg yolks, lightly beaten
1/4 cup grand marnier
4 tsp grated orange peel
2 tsp vanilla
1/4 cup light brown sugar, packed

A Recipe for
Orange Creme Brulee^

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Voltaire

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This Recipe for Orange Creme Brulee^ is one of thousands in the Recipes-to-go Fruit Cookbook.

Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.

Orange Creme Brulee^ Recipe
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This is a recipe for Orange Creme Brulee^ from the recipe cookbook of Recipes-to-go (Fruit)

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I drink no more than a sponge.
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The spirit cannot endure the body when overfed, but, if underfed, the body cannot endure the spirit.
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“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it."
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Food Tip
To get rid of the smell of garlic from your hands rub a tablespoon of salt mixed with a little water and rub for a few seconds then rinse under cold water.

Orange Creme Brulee^

Vengeance is a dish that can be eaten colld.
James Payn In Market Overt (1895)

Orange Creme Brulee^ Directions

Reduce orange juice to 1/4 cup by boiling. Remove from heat.

Cook cream and 1 cup sugar just until sugar melts.

Preheat oven to 350f. and place one rack on top and one on bottom of
oven.

In large bowl, whisk cream mixture into egg yolks; then add Grand
Marnier and reduced orange juice. Stir in orange peel and vanilla.

Pour evenly into 12 (3/4cup) ramekins; place 6 each ramekins into 2
baking pans and add boiling water to come halfway up ramekins.

Bake until custards are set in center, about 40 minutes. Cool, cover
and chill overnight.

Preheat broiler. On baking sheets, put ramekins and sprinkle each
with 1 teaspoon brown sugar. Broil until sugar is melted and browned,
about 2 minutes, taking care not to burn.

Bon Appetit 10-95 Shared by Carolyn Shaw 12-95

Serves: 12

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Orange Creme Brulee^ Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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