Prepare to tantalize your taste buds with a dessert that's both elegant and wickedly delicious! This Bloody Creme Brulee transforms the traditional French classic into a stunning citrus-infused masterpiece that will make your dinner guests gasp with delight. Imagine cracking through a golden caramelized sugar crust to reveal a silky, blood orange-kissed custard that's both luxurious and unexpected. Whether you're looking to impress at a dinner party or indulge in a sophisticated dessert, this recipe promises to be a show-stopper that blends classic technique with a modern, dramatic twist.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: French
Serves: 4 servings
Ingredients
- 2 cups heavy cream
- 1/2 cup sugar
- 5 large egg yolks
- 1 teaspoon vanilla extract
- 1/4 cup blood orange juice
- 1/4 cup sugar for topping
Instructions
- Preheat the oven to 300°F (150°C). Prepare a large baking dish with a water bath by filling it halfway with hot water.
- In a medium saucepan, combine heavy cream, blood orange juice, and vanilla extract. Heat over medium heat until it just begins to simmer, stirring occasionally to prevent scorching.
- In a separate large mixing bowl, whisk egg yolks with 1/2 cup sugar until the mixture becomes pale and slightly thick, creating a smooth custard base.
- Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly to temper the eggs and prevent curdling. Strain the mixture through a fine-mesh sieve to ensure a smooth texture.
- Divide the custard evenly among 4 ramekins. Place the ramekins in the prepared water bath, ensuring the water comes halfway up the sides of the ramekins.
- Carefully transfer the water bath with ramekins to the preheated oven. Bake for 35-40 minutes, or until the custards are set but still slightly jiggly in the center.
- Remove ramekins from the water bath and let cool to room temperature. Refrigerate for at least 2 hours or overnight to completely chill and set.
- Before serving, sprinkle 1 tablespoon of sugar evenly over the surface of each custard. Use a kitchen torch to caramelize the sugar until it turns golden brown and creates a crisp top.
- If you don't have a kitchen torch, place the sugared ramekins under a broiler for 2-3 minutes, watching carefully to prevent burning.
- Let the caramelized sugar cool and harden for 1-2 minutes. Serve immediately, garnishing with a small slice of blood orange if desired.
Tips
- Temperature is crucial: Ensure your cream mixture is hot but not boiling when tempering the egg yolks to prevent curdling.
- Strain for smoothness: Always strain your custard through a fine-mesh sieve to achieve that signature silky texture.
- Water bath wisdom: The water bath (bain-marie) is essential for even, gentle cooking. Use hot water and ensure it comes halfway up the ramekins.
- Caramelization perfection: If using a kitchen torch, move it constantly to avoid burning the sugar. For broiler method, watch carefully and rotate for even caramelization.
- Chill thoroughly: Allow at least 2 hours of refrigeration to ensure the custard is completely set before caramelizing the top.
- Make ahead friendly: This dessert can be prepared a day in advance, making it perfect for entertaining.
- Garnish option: A small slice of blood orange or a mint leaf can add a beautiful finishing touch to your presentation.
Nutrition Facts
Calories: 425kcal
Carbohydrates: 28g
Protein: 5g
Fat: 33g
Saturated Fat: 20g
Cholesterol: 235mg
