Tested till perfect Orange Crème Brûlée
Orange Creme Brulee
Photography by Matthew Kimura

Orange Crème Brûlée

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Recipe3 out of 5 based on 2 ratings.
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  • Portion size 8


  • 3 cups 3cupswhipping cream
  • 2 tbsp 2tbspgrated orange rind
  • 8 8egg yolkegg yolks
  • 1/3 cup 1/3cupgranulated sugar
  • 2 tbsp 2tbsporange liqueur or orange juice
  • 1/2 cup 1/2cuppacked brown sugar, sifted
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In saucepan, combine cream and orange rind; heat over medium-high heat until steaming hot. In bowl, whisk egg yolks with granulated sugar; very gradually whisk in cream. Whisk in orange liqueur.

Skim off foam. Strain hot cream and discard rind. Divide mixture among eight 3/4-cup (175 mL) ramekins or custard cups.

Place ramekins in 2 large shallow pans. Gently pour boiling water into pans to come halfway up sides of ramekins.

Bake in 350°F (180°C) oven for 30 to 35 minutes or until edges are set but centres still quiver and small knife inserted into centres comes out creamy. Remove from water; let cool on racks. Cover and refrigerate for at least 2 hours or until chilled and set, or for up to 2 days.

Fill two shallow pans with enough ice cubes to surround ramekins; nestle chilled custards among cubes. Pat surface of each custard dry; sprinkle evenly with brown sugar.

Broil 6 inches (15 cm) from heat for 2 to 6 minutes or until sugar bubbles and turns dark brown, rearranging pans and removing each ramekin when ready. Chill, uncovered, for at least 10 minutes before serving, or for up to 3 hours.

Additional information :

When broiling the Crème Brûlée, watch constantly, because caramel turns from amber to black very quickly. Enjoy the crunch and creaminess of Crème Brûlée within 3 hours of broiling, before the caramel melts.

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