Cinnamon and Orange Creme Brulee

  • Yield : 4 servings
  • Prep Time : 10m
  • Cook Time : 45m
  • Ready In : 55m
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  • 2 cups heavy cream
  • 1/2 cup sugar, plus more for burning
  • Zest of 1 orange, removed in wide strips with a peeler
  • 1 small bundle fresh thyme, smashed with a knife to bruise
  • 1/2 cinnamon stick
  • 4 egg yolks
  • 1/2 teaspoon vanilla extract


Step 1

Preheat the oven to 325 degrees F.

Step 2

In a saucepan, combine the cream, half the sugar, the orange zest, thyme and cinnamon stick. Whisk to combine. Bring the mixture to a boil, then remove from the heat and let cool. (This will infuse the cream with all the aromatics.)

Step 3

Whisk together the egg yolks, remaining sugar and vanilla in a large bowl until it becomes a homogeneous mixture. Slowly strain the cooled infused cream into the egg mixture and whisk to combine.

Step 4

Arrange 4 wide, flat 6-ounce ramekins (with 1-inch sides) in a large baking dish or roasting pan. Carefully fill the ramekins with the custard mixture. Add hot water to the pan to come halfway up the sides of the ramekins.

Step 5

CAREFULLY place the pan in the oven and bake until the custard is set around the edges and slightly jiggly in the center but not liquid, about 35 minutes.

Step 6

Remove the pan from the oven, remove the ramekins and chill the custards completely, at least 1 hour.

Step 7

Dust the top of each custard with an even layer of sugar and burn the sugar with a blowtorch. The sugar will harden, turn brown and become crunchy. Torch the custards just before serving.

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