RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 904
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| Recipe Name: |
Orange Crème Brûlée |
| Source: |
Southern Living, December 1995 |
Submitted by: |
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Last Modified: |
2015-06-02
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Egg |
Kosher: |
No |
| Ethnicity: |
French |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
8.00
Hours |
Original Num Servings: |
4 |
| Cooking Time: |
1.00
Hours |
Heart Healthy: |
No |
| Oven Temp: |
275 |
Approx. Cost/Serving: |
$1.00
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
When the crème brûlée is done, the center will still be slightly liquid and a knife will not come out clean.
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Ingredients:
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Directions:
Combine first 6 ingredients (cream through extract), stirring with a wire whisk until sugar dissolves and mixture is smooth.
Pour mixture evenly into 4 (8-ounce) round individual baking dishes; place dishes in a large roasting pan or a 15- x 10- x 1-inch jellyroll pan. Prepare 1/2-inch water bath.
Bake at 275 degrees for 1 hour or until almost set. Cool custards in water in pan on a wire rack. Remove from pan; cover and refrigerate 8 hours or overnight.
Sprinkle about 2 tablespoons brown sugar evenly over each custard; place custards in jellyroll pan.
Broil 5 inches from heat (with electric oven door partially opened) until brown sugar melts. Let stand 5 minutes to allow sugar to harden. Garnish, if desired. |
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| Nutrition per Serving: |
| Calories: |
727 |
Total Carbs: |
58.5 |
Net Carbs: |
58.5 |
| Cholesterol: |
399.0 |
Fat: |
51.5 |
Protein: |
6.90 |
| Fiber: |
0.00 |
Sodium: |
48.75 |
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