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Orange
Flower Water Creme Brulee
(Crème
Brûlée à la fleur d'Oranges)
 Serves:
8
I N G R
E D I E N T S
6 egg yolks
1/2 cup sugar
2 cups heavy cream
2 cups whole milk
1 teaspoon vanilla extract
1 Tablespoon orange
flower water
8 Tablespoons Demerrara Sugar or Sugar in the Raw (or
any light brown sugar)
I N
S T R U C T I O N S
Preheat oven to 250 degrees.
Pour the cream and milk into a saucepan and heat over medium heat until
bubbles begin to form around the edges of the pan. Set aside for 15
minutes.
Whisk the egg yolks and sugar together until pale.
Strain the cream/milk mixture and whisk into the egg yolk mixture.
Stir in the vanilla and orange flower water.
Pour into 8 (6-oz) ramekins.
Place the ramekins into a baking dish and pour in enough hot water to
come halfway up the side of the ramekins. Bake for 1 hour or until the
custard is set.
Remove the ramekins from the dish, allow to cool to room temperature
then refrigerate for at least 2 hours or up to 24 hours.
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Love Creme Brulee?
Bailey's Creme Brulee
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Pumpkin
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Creme Brulee
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Bananas
Butterscotch Creme Brulee
Chocolate
Chestnut Creme Brulee
Ginger Creme
Brulee
Low Fat Creme Brulee
Lilikoi Creme Brulee
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Brulee
Creme Brulee Gear
Available in our GourmetSleuth online store, torches, creme brulee ramekins,
flan-style dishes and special hearts too. .
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