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Crème Brûlée with Blood Orange

Adapted from Averie Cooks and Ina Garten
Prep Time 10 mins
Cook Time 1 hr


  • 2 cups heavy cream
  • 4 egg yolks
  • ¼ cup sugar
  • 1 vanilla bean
  • 1 tablespoon Grand Marnier
  • 1/8 teaspoon salt
  • 4 tablespoons granulated sugar for the brulee topping
  • 8-10 blood orange slices from about 2 small blood oranges


  • Preheat the oven to 300 degrees.
  • In a medium mixing bowl combine egg yolks and sugar. Beat together on low until just combined (do not incorporate air). Set aside.
  • In a small saucepan pour in heavy cream. Using a sharp knife, slice open the vanilla bean and scrape the seeds into the cream. Add the whole vanilla bean as well.
  • Turn heat to medium and heat until mixture is scalded (there will be bubbles on the top and the edges, but mixture should not boil). Stir in the grand marnier.
  • Next, temper the eggs by pouring a small amount of the milk mixture into the yolk-sugar mixture. Mix thoroughly until combined. Gradually pour the rest of the milk mixture into the eggs until fully mixed.
  • Pour custard through a fine-mesh strainer into a large measuring cup (needs to hold at least 2 cups).
  • Arrange 4 ramekins in a 9x13 pan. Pour the custard evenly between the ramekins.
  • Place the custard in the oven and pour boiling water into the 9x13 pan (use caution so no water gets in with the custard) so that the water reaches about ½ way up the ramekins.
  • Bake for 35-40 minutes, or until custard is set when slightly jiggled.
  • Remove from 9x13 pan and chill custards for about 2 hours and up to overnight.
  • Prepare blood orange slices- lightly dab with paper towel to remove excess moisture. Arrange on top of the chilled custards, about 2-3 orange slices/ ramekin.
  • Next, top each ramekin with about 1 tablespoon of granulated sugar. Smooth out with your finger so that sugar is even.
  • Using a chef's torch, melt the sugar until the oranges and custard are caramelized. (If you don't have a torch, you may do this in your broiler- watch very carefully!!)
  • Allow to topping to cool and harden before serving.