Chef Justin Bohémier
La P’tite France
A delicious citrus twist on the classic, this fluffy dessert is the perfect light finish after a heavy meal.
Ingredients
Brandied Oranges
2 oranges
1/3 cup sugar
2 Tbsp brandy
Creme Brulee
4 egg yolks
3 eggs
2 cups cream
3/4 cup sugar
1/4 cup Grand Marnier
Juice of one orange
Method
Brandied Oranges
- Using a knife, peel orange making sure to remove pith.
- Segment oranges. Reserve.
- Squeeze remaining portion of orange over a stainless steel saucepan.
- Place saucepan on high heat. Add sugar and bring to a boil.
- Remove from heat as soon as juice boils. Let cool for 2-3 mins.
- Add brandy. Cool for 1 hour.
- Add orange segments.
- Let mixture sit for 1 day before serving.
Creme Brulee
- Preheat oven to 275˚F.
- In a medium bowl, use a spoon to combine eggs and yolks. Mix in sugar.
- In a medium stainless steel saucepan on low heat, warm cream, orange juice and Grand Marnier until warm to touch for 15-18 mins.
- Slowly pour orange mixture into egg mixture. Using a spoon, combine all ingredients until smooth.
- Pour mixture into ramekins.
- Place ramekins in a shallow pan filled halfway with warm water.
- Cover pan with foil. Poke 10 small holes to let steam escape.
- Bake for 40 mins-1 hour until custard sets.
- Cool for 4 hours.
- Sprinkle 1 tsp sugar on top for each ramekin.
- Using a butane blowtorch, heat sugar until it caramelizes.
- Chill for 5 mins.
- Garnish with brandied oranges.
Yield 10 servings