John Myers
Baked Oranges crème Brulée
The perfect baked oranges crème brulée recipe with a picture and simple step-by-step instructions.
- 500 ml Orange juice, freshly squeezed
- 1 packet Vanilla custard powder
- 2 tbsp Sugar
- 1 Egg yolk
- 4 Take oranges, smaller fruits
- 1-2 teaspoons each of brown sugar
- Halve the oranges, squeeze them and carefully cut out the pulp. Do not damage or cut into the shell. Put aside.
- Fill up the resulting juice with direct juice to 500 ml. Put 400 ml orange juice in a saucepan and bring to a boil. Mix the pudding powder with 2 tablespoons of sugar and the rest of the orange juice, add to the boiling liquid. Beat the egg yolks and stir into the orange cream.
- Pour the orange cream into the prepared orange halves and refrigerate for at least 40 minutes.
- Sprinkle the orange halves with 1-2 teaspoons of brown sugar and caramelize briefly under the hot grill.
- Tip 5: I used a gourmet burner to caramelize the sugar.
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