• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Somebody Feed Seb
  • Home
  • VEGANUARY
  • MAINS
    • MEAT & POULTRY
    • FISH & SEAFOOD
    • PASTA
    • RISOTTO
    • SALADS & BOWLS
    • SOUP
    • VEGETARIAN
    • VEGAN
    • BUDGET
  • SOURDOUGH
    • ACTIVE STARTER
    • DISCARD
  • DESSERTS & BAKES
    • CAKES & TORTES
    • TARTS & PIES
    • CHEESECAKE
    • COOKIES, BISCUITS, BARS
    • DESSERTS
    • SMALL BAKES
  • BREAKFAST
  • SIDE DISHES
menu icon
go to homepage
  • RECIPES
  • ABOUT ME
  • CONTACT
  • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • subscribe
    search icon
    Homepage link
    • RECIPES
    • ABOUT ME
    • CONTACT
    • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×

    Home » DESSERTS & BAKING » DESSERTS

    French Crème Brûlée With Orange Blossom

    Published: October 15, 2021 · Updated: June 29, 2022 by Ieva · This post may contain affiliate links · 9 Comments

    Jump to Recipe

    A traditional creamy French Crème Brûlée flavoured with orange blossom and topped with a crunchy sugar layer – what a perfect dessert! When you are in need of a gluten-free orange blossom dessert, it doesn’t get much better than a French staple – Crème Brûlée. You can make just what you need, or make more and store it in the fridge for up to 3 days without the caramel topping. All you need to do when you’re ready to serve is get the kitchen blow torch and melt some sugar over the top!

    Take Me To:
    • Why This Flavoured Creme Brulee Recipe Works
    • Creme Brulee Flavours
    • Ingredients and Substitutes
    • How To Make Orange Blossom Crème Brûlée?
    • What To Serve With French Creme Brulee With Orange Blossom?
    • Other French Dessert Recipes
    • Other Recipes Using Orange Blossom Water
    • Recipe Card

    As an Amazon Associate I earn from qualifying purchases, at no extra cost for you! Thank you!

    Why This Flavoured Creme Brulee Recipe Works

    We have tried numerous Crème Brûlée recipes over the years, some using only double cream, and a range of recipes using varying proportions of milk and cream, and we have arrived at what makes a perfect creamy Brulee without it feeling too greasy on the tongue!

    We also use two types of sugar in this recipe. Caster sugar is used in the creamy mixture: it is fine sugar that dissolves quicker and doesn’t add colour.

    Demerara sugar, on the other hand, is used to create the caramel topping. It has a richer molasses flavour, it melts much slower, and therefore doesn’t burn as quickly when you blow torch the top.

    two ramekins with orange creme brulee on a black slate on a wooden table with red blossoms around it.

    Creme Brulee Flavours

    Orange blossom water is a wonderful addition to french creme brulee. The thing to note here is that various brands of orange blossom water vary significantly in strength and should be used carefully. We used Nielsen Massey Orange Blossom Water which is very fragrant, so you only need a small amount. Experiment with whatever brand you’re using, but less is often more with strong flavours. And if you don’t fancy orange blossom, add some lavender, or lemon essence instead!


    Ingredients and Substitutes

    • double cream: also known as heavy cream in the US.
    • whole milk: full-fat milk, with at least 3% fat content.
    • orange blossom water: we used Nielsen Massey. Alternatively substitute with your favourite flavour essence, like lavender, lemon or orange.
    • eggs yolks: medium in the UK, large in the US.
    • caster sugar
    • demerara sugar: can be replaced with caster sugar, granulated sugar or even light brown sugar, but note that these will burn quicker, so take care when blow torching.
    Nielsen Massey Orange blossom water bottle.

    How To Make Orange Blossom Crème Brûlée?

    Preheat the oven to 140° C Fan.

    Pour the double cream and milk into a small saucepan and heat until it starts to simmer on low-medium heat.

    Place the egg yolks and caster sugar in a large bowl (or a large jug – it makes it easier to pour the mixture into the ramekins later) and whisk until combined.

    Pour the hot milk/cream mixture into the egg yolks whisking immediately. Skim off any foam that forms on top. Then mix in two teaspoons of orange blossom water.

    Place 4-6 ramekins (depending on their size, we used small ramekins (4oz) and made 6 Creme Brulee) onto a baking tray with high rims. Divide the mixture between the ramekins. Then pour hot water into the tray, enough to cover the ramekins halfway up the sides.

    Orange Blossom Creme Brulee mixture in ramekins set in a baking tray with high rims.

    Place the tray carefully in the oven and cook for approx 35-40 minutes, until set but still with a good wobble.

    Allow the brulees to cool at room temperature. Then place the orange blossom creme brulees in the fridge, until ready to serve.

    When ready to serve, sprinkle demerara sugar on top of the brûlées. Heat the surface with a kitchen blowtorch until it forms a thin layer of crunchy caramel. Decorate with some orange zest if you like.

    French Creme Brulees being toppe with demerara sugar.
    Blow torching the tops of creme brulees.

    What To Serve With French Creme Brulee With Orange Blossom?

    Whilst the hard torched sugar layer adds a lovely texture on top of the French Creme Brulees, we feel that a crunchy biscuit served on the side doesn’t go amiss with this orange blossom dessert. Serve your Creme Brulees with:

    • Shortbread
    • Sablé biscuits
    • Amaretti biscuits

    Other French Dessert Recipes

    For other deliciously creamy French desserts, have a look at some of our favourite recipes below:

    • Individual Elderflower Fraisier Cakes
    • Pecan Praline & Banana Parfait
    • Tarte Aux Fruits

    Other Recipes Using Orange Blossom Water

    And if you are looking for other ways to use orange blossom water, why not make our Moroccan Almond & Pistachio Briouat | Spiced Nut Filo Pastries.

    Recipe Card

    Two orange blossom creme brulees in small ramekins on a wooden table with orange blossom water in the background.

    French Crème Brûlée With Orange Blossom

    A traditional creamy French Crème Brûlée flavoured with orange blossom and topped with a crunchy caramel layer – what a perfect dessert! When you are in need of a gluten-free dessert, it doesn't get much better than a French staple – Crème Brûlée. You can make just what you need, or make more and store it in the fridge for up to 3 days without the caramel topping. All you need to do when you're ready to serve is get the kitchen blow torch and melt some sugar over the top!
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 35 mins
    Total Time 50 mins
    Course Dessert
    Cuisine French
    Servings 6 portions
    Calories 308 kcal

    Equipment

    • 6 small ramekins (100-150ml) or 4 larger ones
    • Kitchen Blow Torch

    Ingredients
     
     

    • 350 ml double cream (heavy cream)
    • 50 ml whole milk
    • 2 teaspoon orange blossom water we used Nielsen Massey
    • 4 eggs yolks medium
    • 60 g caster sugar
    • 40 g demerara sugar for the topping

    Instructions
     

    • Preheat the oven to 140°C Fan.
    • Pour the double cream and milk into a small saucepan and heat until it starts to simmer on low-medium heat.
    • Place the egg yolks and caster sugar in a large bowl (or a large jug – it makes it easier to pour the mixture into the ramekins later) and whisk until combined.
    • Pour the hot milk/cream mixture into the egg yolks whisking immediately. Skim off any foam that forms on top. Then mix in orange blossom water.
    • Place four small (or 6 larger ones) ramekins onto a baking tray with high rims. Pour the mixture into the ramekins. Then pour hot water into the tray, enough to cover the ramekins halfway up the sides.
    • Place the tray carefully in the oven and cook for approx 35-40 minutes, until set but still with a good wobble.
    • Allow the brulees to cool at room temperature. Then place the orange blossom creme brulees in the fridge, until ready to serve.
    • When ready to serve, sprinkle demerara sugar on top of the brûlées. Heat the surface with a kitchen blowtorch until it forms a thin layer of crunchy caramel. Decorate with some orange zest if you like.

    Nutrition

    Calories: 308kcalCarbohydrates: 19gProtein: 4gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 197mgSodium: 25mgPotassium: 84mgSugar: 19gVitamin A: 1050IUVitamin C: 1mgCalcium: 66mgIron: 1mg
    Keyword Creme Brulee, Creme Brulee Recipe, Creme Brulee with Orange Blossom, French Creme Brulee, French Dessert Recipes, French desserts, Gluten Free Desserts, Orange Blossom Creme Brulee
    Tried this recipe?Let us know how it was!
    Pin for Pinterest.

    More DESSERTS

    • Lime and Passion Fruit Charlotte Royale
    • Goats Cheese Panna Cotta with Spiced Plums
    • Refined Sugar Free Cranberry Mousse
    • Individual Black Forest Mousse Cake

    Reader Interactions

    Comments

    1. Mairead

      December 03, 2021 at 9:50 am

      5 stars
      Adding orange blossom water to the custard for this dessert is ingenious. This Crème Brûlée recipe is on my list of recipes to make again and again.

      Reply
      • Ieva

        December 04, 2021 at 10:34 am

        This makes me so happy! Thanks for the feedback 🙂

        Reply
    2. Dana

      March 11, 2022 at 11:12 pm

      5 stars
      The orange in this is incredible. One of the best creme brulee recipes I’ve had, and can’t believe I made it! Fantastic recipe!

      Reply
      • Ieva

        March 12, 2022 at 8:35 am

        Dana, thank you so much! So glad you enjoyed it! 😍

        Reply
    3. Gina Abernathy

      March 13, 2022 at 4:53 pm

      5 stars
      Such a delicious dessert. The orange blossom water was the key to this wonderful tasting treat.

      Reply
    4. Claudia Lamascolo

      June 30, 2022 at 3:01 pm

      5 stars
      Wow this is the most elegant dessert I ever made I ever impressed myself its was wonderful in flavors and thanks to you I got loads of compliments!

      Reply
      • Ieva

        June 30, 2022 at 8:34 pm

        That’s wonderful, Claudia! Thanks for the feedback 🙂

        Reply
    5. Tara

      August 02, 2022 at 8:44 pm

      5 stars
      Such a beautiful dessert with wonderful flavors! I love how you made the crème brûlée with orange blossom water.

      Reply
      • Ieva

        August 03, 2022 at 10:33 am

        Thanks, Tara! 😍

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    A photo of Ieva lookinf at Seb, both smiling.

    Hi, I am Ieva – the face behind this blog. I live in North Wales with my husband Seb and our golden retriever Sawyer. It’s safe to say that I live and breathe food: from researching and reading about food to creating new recipes and growing vegetables to use in my cooking.  The great thing is, Seb appreciates all the good meals that are also essential at his worst ‘hangry’ moments! Somebody HAS to feed Seb…

    More about me →

    Seasonal Recipes

    • Sourdough Hot Cross Buns
    • Torta Pasqualina: Italian Spinach Pie for Easter
    • Perfect Easter Roast: Apricot Stuffed Leg of Lamb
    • Slow Cooker Lamb Shoulder

    Trending Recipes

    • Irresistible No-Bake Biscoff Cheesecake (6 Ingredients)
    • Fried Tenderstem Broccoli with Garlic and Lemon (Garlic Broccolini)
    • Sticky Crispy Chicken Bao Buns
    • Homemade Chinese BBQ Sauce Recipe (Char Siu Sauce)

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2023 Somebody Feed Seb