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Orange Creme Brulee

1 quart heavy whipping cream
Zest of 1 orange
Zest of 1 lemon
15 egg yolks
3/4 cup sugar
1 teaspoon vanilla

Bring heavy cream just to a boil in a heavy saucepan. Remove from heat; add the zest and let steep for 20 to 30 minutes. In a large bowl, whisk together the yolks, sugar and vanilla. Reheat the cream and bring just to a boil. Slowly add the hot cream to the yolks, whisking constantly, but not too much to create an excess of foam. Skim the foam off with a large spoon. Ladle into ramekins that have been placed into a deep roasting pan.

Place in a preheated 300-degree oven, and pour steaming hot water into roaster, enough to submerge ramekins halfway. Bake 30 to 40 minutes or until custards are just set in the very middle. Cool to room temperature and refrigerate until cold. Can be made up to one week in advance if stored very cold and covered.

To serve, sprinkle white or brown sugar on top of custards to a thickness of about 1/16 inch. Brown evenly with a blowtorch or place under the broiler to caramelize. Serve with a bit of fresh fruit and a few tea cookies on a liner plate.

Note: Can be caramelized up to 4 hours in advance and placed back in the refrigerator until ready to serve. If caramel becomes a bit watery, you can recaramelize.

Makes 10 to 12 4-ounce servings.

Food Glorious Food

Sunday, January 07, 2001

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