Cinnamon And Orange Creme Brulee Recipes

ORANGE CINNAMON CREME BRULEE

Steps:

• In a saucepan, take cinnamon stick and roast on medium - low flame for few seconds until aromatic. Turn off the flame and let the pan cool for few minutes.
• Pour milk/heavy cream to pan, throw in orange zest and bring it to just a boil. Do not let it boil. Turn off the flame, cover and let the flavors infuse for 10 - 15 minutes.
• Preheat the oven to 375 F.
• In another bowl, whisk egg yolks and ½ cup sugar until mixed and sugar is dissolved.
• Whisking the yolk mixture, gradually add milk/cream until well blended.
• Run the custard through a strainer, pour the custard in individual ramekins or a wide gratin dish. I used four 7 oz
• ramekins and one 20 oz CorningWare bowl.
• Place a kitchen towel or a dish towel in a roasting pan, place the ramekins or gratin dish on the towel in roasting pan, pour hot water until it comes halfway up the ramekins.
• Bake in preheated oven for 35 - 40 minutes until a thin layer is formed on top and the custard is set but not firm. When ramekin is shaken, the custard should be little wobbly.
• Remove ramekins from water bath, let cool to room temperature and refrigerate for 3 - 8 hours or until set.
• Before serving, set the oven to broil mode. Evenly sprinkle remaining ½ cup sugar on top of creme/custard ramekins. Wipe off the sugar from the edges before putting under broiler.
• Take some cold water and few ice ice cubes in a roasting pan, place the ramekins in it and put under the broiler, very close to the fire, for 3-5 minutes. Depending on how close the ramekins are to the fire, it could take less than or more than 5 minutes. It took almost 7-8 minutes for me. I put it on the second rack from the fire. I was afraid to put it directly under fire on top most rack..
• Remove from oven, let the caramel set for few minutes and serve. Caramel layer will be firm for at least 2-3 hours at room temperature.

ORANGE CREME BRULEE

Steps:

• Preheat the oven to 300 degrees F.
• Combine the eggs, egg yolk, and sugar and whisk well. Add the vanilla and orange zest. In a small saucepot, scald the heavy cream and Grand Marnier. Remove and slowly add 1/3 of scalded cream mixture into the egg mixture (temper the custard). Return the egg mixture to the cream and combine. Chill for 10 to 15 minutes. Set up a water bath for the brulee dishes and place the brulee dishes into the bath, making sure the water comes 1/2 way up the side of the dish. Pour the brulee mix into the dish and bake in the oven for 25 to 35 minutes or until the custard is set. Refrigerate until ready for service. Place a light coating of sugar on top of each brulee and caramelize the sugar with either a torch or a broiler. Serve immediately.

APPLE CINNAMON CREME BRULEE

Steps:

• Peel and core apples. Cut into bite sized chunks. Cook the apples in the cinnamon, 1/4-cup sugar, and water. Cook for 7 to 8 minutes until tender, but not mushy. Set aside to cool.
• Preheat oven to 325 degrees F.
• Whisk egg yolks and 6 tablespoons sugar. Whisk until light yellow. Add vanilla. While whisking, gradually pour in whipping cream.
• Divide apples evenly into 6 ramekins. Ladle cream mixture evenly over the apples. Place ramekins in a baking dish. Pour hot water halfway up to the sides of the ramekins. Bake the custard until set, approximately 40 minutes.
• Keep the ramekins in the water bath and let them cool for about 30 minutes. Remove from water and chill overnight in the refrigerator.
• Sprinkle sugar on top of creme and then torch until golden brown.

CINNAMON-ORANGE CRèME BRûLéE

Steps:

• Preheat oven to 300°.
• Combine milk, dry milk, and salt in a small saucepan over medium heat. Heat to 180° or until tiny bubbles form around the edge (do not boil), stirring occasionally. Remove from heat; stir in orange rind and cinnamon stick. Cover and let steep 10 minutes. Strain milk mixture through a sieve into a bowl; discard solids. Stir in vanilla extract.
• Combine 2 tablespoons sugar and egg yolks in a medium bowl; stir well with a whisk to combine.
• Gradually add milk mixture to egg mixture, stirring constantly with a whisk. Divide milk mixture evenly between 2 shallow (6-ounce) dishes.
• Place dishes in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 300° for 40 minutes or until center barely moves when dish is touched. Remove dishes from pan; cool completely on a wire rack.
• Cover and chill at least 4 hours or overnight.
• Sift remaining 2 tablespoons sugar evenly over the top of brûlées.
• Holding a kitchen blowtorch about 2 inches from the top of each custard, heat the sugar, moving the torch back and forth, until sugar is completely melted and caramelized (about 1 minute). Serve within 1 hour.

ORANGE CREME BRULEE

Steps:

• Preheat oven to 300 degrees F.
• Heat heavy cream and sugar over a double boiler until the sugar is dissolved. Add egg yolks and orange concentrate. Stir to blend well. Fill into desired dishes and bake in a water bath in the oven for approximately 1 to 1 1/2 hours until internal temperature of brulee is 170 degrees F. Cool overnight. Sprinkle granulated sugar on top and flame with a gas torch or carefully broil until sugar is caramelized.

CINNAMON-HONEY CREME BRULEE

Steps:

• Make the custard: Bring cream, milk, cinnamon sticks, and salt to a simmer in a medium saucepan. Remove from heat, and let steep 1 hour.
• Meanwhile, preheat oven to 300 degrees. Bring a kettle of water to a boil. Place six 6-ounce creme brulee dishes or heatproof ramekins in a large roasting pan.
• Pour cream mixture through a fine sieve into a bowl, then return to pan. Add honey and 1/4 cup sugar; bring to a simmer. Stir to dissolve. Whisk egg yolks and remaining 1/4 cup sugar in a bowl. One ladle at a time, whisk hot milk mixture into yolks.
• Pour custard through sieve into a bowl, and ladle into dishes. Place pan in oven, and add enough boiling water to pan to reach halfway up sides of dishes. Bake until custards are just set, about 35 minutes (may take longer if using ramekins). Transfer dishes to a wire rack, and let cool. Refrigerate, covered with plastic wrap, at least 2 hours and up to 3 days.
• Make the topping: Before serving, place dishes in freezer 20 minutes. Mix sugar and cinnamon; sprinkle a thin layer on custards. Use a kitchen torch to caramelize sugar, or put custards under broiler, 1 to 2 minutes. Repeat with another layer of cinnamon sugar.