Best 2 Citrus Creme Brulee Recipes
Embark on a delectable journey, transforming your taste buds with the enchanting allure of citrus-infused crème brûlée. This refined dessert, boasting a vibrant burst of citrus and a contrasting crisp caramel top, invites you to indulge in a culinary masterpiece. Discover the secrets of crafting the perfect crème brûlée, mastering the delicate balance of flavors and textures, and captivating your senses with a symphony of sweet and tangy notes. Whether you prefer a classic lemon twist, a refreshing orange zest, or a zesty grapefruit surprise, this guide will equip you with the know-how to create a citrus crème brûlée that will leave an indelible mark on your palate and become a cherished staple in your dessert repertoire.
Here are our top 2 tried and tested recipes!
CITRUS CREME BRULEE
This is an excellent creme brulee with a slightly tart kick. Serve with fresh fruit slices (orange or kiwi suggested) and whipped cream, if desired.
Provided by ZChef
Categories Desserts Custards and Pudding Recipes Creme Brulee Recipes
Time 5h24m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Bring orange juice, lemon juice, and lime juice to a boil in a saucepan; cook until reduced to about 2 tablespoons liquid, 8 to 10 minutes.
- Heat cream and 1/3 cup sugar together in a separate saucepan over medium heat, stirring until sugar completely dissolves, 1 to 2 minutes; remove from heat.
- Whisk egg yolks together in a bowl until frothy. Whisk reduced juice mixture into egg yolks until fully combined. Pour cream mixture in gradually, whisking constantly, until thin custard forms.
- Strain custard mixture through a fine sieve; divide into six 5-ounce ramekins. Place ramekins in a baking dish; pour in enough boiling water to come half way up the sides of ramekins.
- Bake in preheated oven until just set, about 1 hour. Remove from oven, cool slightly, and cover ramekins with plastic wrap; refrigerate at least 4 hours.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Remove plastic wrap from ramekins. Sprinkle 1 tablespoon of sugar in a thin layer over top of each ramekin. Brown sugar under a broiler until golden and caramelized, 30 seconds to 1 minute.
Nutrition Facts : Calories 422.9 calories, Carbohydrate 29.7 g, Cholesterol 279.4 mg, Fat 33.1 g, Fiber 0.1 g, Protein 4 g, SaturatedFat 19.6 g, Sodium 37.2 mg, Sugar 26.2 g
CITRUS CREME BRULéE NAPOLEON
This is a great and dramatic dessert. The creme brulée here can be cooked traditionally and 'bruléed in a ramekin, but the ability to assemble these napoleons and have the differing textures between the puff pastry, roasted fruits, and the creamy creme brulée is what makes this dish a surefire seller! Note--each of the pieces can be kept individually for several days (up to a week) but once assembled this item need to be served fairly quickly. Any fruit can be used, use what's fresh and in season and enjoy!
Provided by Desree42
Categories Dessert
Time 1h30m
Yield 5 napoleons
Number Of Ingredients 10
Steps:
- Cut the puff pastry into strips about 2 inches wide and 6 inches long--score and allow to rest for at least 20 minutes in the fridge.
- Combine the 1 egg and 1 egg yolk to create a egg wash.
- Brush the puff pastry with the egg wash and dust with powdered sugar, Bake in a 350°F- 400°F oven until golden brown and 'puffed'.
- Allow puff to cool then slice in half through the center of the puff, creating a puff 'sandwich'.
- Remove the zest from the orange; split and scrape the vanilla bean.
- In a thick-bottom sauce pot scald the cream, orange zest, and vanilla bean together.
- In a bowl combine the sugar and 5 egg yolks together.
- Temper the hot cream mixture into the egg/ sugar mixture the return to the sauce pan.
- Cook the creme until nape` (it coats the back of a wooden spoon).
- Place into a casserole dish/hotel pan of any size that will allow there to be a layer of creme brulée on the bottom about 1 inch thick.
- Back in a 350°F oven in a water bath until firm (jiggles only slightly when the pan is shaken). Remove from the water bath and allow to cool.
- To assemble: Place the bottom half of a puff 'sandwich' on a plate.
- Using a thin spatula place a layer of the creme brulée onto the puff (it doesn't have to look pretty as we'll be covering it soon).
- On top of the creme brulée place a single layer of roasted fruit, so that the wedges overhang the creme brulée on either side.
- Place the top of the puff pastry on and dust with powdered sugar.
Nutrition Facts : Calories 982.3, Fat 60.1, SaturatedFat 28.8, Cholesterol 399.3, Sodium 181.7, Carbohydrate 104.4, Fiber 2.8, Sugar 76.8, Protein 10.8
Tips:
- Use fresh citrus fruits for the best flavor. If you can't find fresh citrus fruits, you can use bottled or canned citrus juice, but the flavor will not be as good.
- Grate the citrus zest finely. This will help to release the oils and flavors of the citrus fruits.
- Be careful not to overcook the custard. The custard is done when it is set but still slightly wobbly in the center. If you overcook the custard, it will become grainy.
- Let the crème brûlée chill for at least 4 hours before serving. This will give the flavors time to develop and the custard time to firm up.
- When you are ready to serve the crème brûlée, use a kitchen torch to caramelize the sugar on top. Be careful not to burn the sugar.
Conclusion:
Citrus crème brûlée is a delicious and elegant dessert that is perfect for any occasion. It is easy to make and can be customized with your favorite citrus fruits. With its creamy custard, tangy citrus flavor, and caramelized sugar topping, citrus crème brûlée is sure to impress your guests. So next time you are looking for a special dessert, give citrus crème brûlée a try.
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