Orange Crème Brûlée



  • 1 cups half & half
  • 1 vanilla bean, split lengthwise
  • 1 1/3 cups evaporated skim milk
  • 2/3 cup granulated sugar
  • 4 each egg yolks
  • 1 Tbs orange liqueur
  • 1/2 Tbs orange zest
  • 1/4 tsp orange extract
  • 2 12 tsp turbinado sugar (to top the brule)


  1. ‍Combine half & half, evaporated milk and vanilla bean in a medium saucepot and heat to just below a simmer on medium heat. Remove vanilla bean, split, scrape and add the scrapings back into the mixture. Discard scraped pods.
  2. Add granulated sugar to the mixture and heat to a simmer; remove from heat.
  3. Place egg yolks in a small bowl. Temper the eggs by slowly wisking in 1/2 cup of the warm milk mixture.
  4. Add tempered egg yolks into the sauce pot with the remaining milk mixture. Mix well.
  5. Stir in orange liqueur, orange extract and orange zest.
  6. Pour 1/3 cup of the mixture into 4 oz. ceramic ramekins until the water level is as high as the brule. (custard)
  7. Add hot water into the pan around the ramekins until the water level is as high as the brule.
  8. Cover casserole dish with aluminum foil and bake in preheated oven (300 degrees) for 30-45 minutes, or until the custard is set, but still slightly loose in the center.
  9. Remove from oven and refrigerate until completely chilled, at least four hours.
  10. Sprinkle 1/4 teaspoon of the turbinado sugar evenly over the top of each brule & carmelize with a small torch. Serve immediately.

Nutrition facts: 2.9 oz serving. 142 Calories, 5g Fat, 20 Carbs