Orange Blossom Crème Brûlée

orange blossom creme brulee
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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!

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.

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

Orange blossom water is a wonderful addition to 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!

orange blossom creme brulee

How To Make Orange Blossom Crème Brûlée?

Preheat the oven to 140° C Fan.

Pour the double cream and milk in 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.

orange blossom creme brulee

Place 4-6 ramekins (depending on their size, we used small 100 ml ramekins 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.

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.


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

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.

orange blossom creme brulee

Orange Blossom Crème Brûlée

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!
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Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Dessert
Cuisine French
Servings 6 portions
Calories 310 kcal

Equipment

  • 6 x small ramekins (100ml)
  • Kitchen Blow Torch

Ingredients
 
 

  • 350 ml double cream
  • 50 ml whole milk
  • 2 tsp 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 in 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 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: 310kcalCarbohydrates: 19gProtein: 3gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 211mgSodium: 32mgPotassium: 70mgSugar: 17gVitamin A: 1044IUVitamin C: 1mgCalcium: 64mgIron: 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
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orange blossom creme brulee

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