Blood Orange Créme Brulée

In the midst of all the healthy recipes I’ve been eye-ing lately, I decided to treat myself and share a deliciously unhealthy Blood Orange Crème Brûlée. This post shares some photography tips from my photo shoot and recipe tips to make the perfect créme brulée.

Blood Orange Creme Brulee

Blood Orange Créme Brulée



Overhead shots in food photography are incredibly popular in food photography. This angle allows you to create some beautiful compositions and show off certain details of the food. For example, with this créme brulée, I really wanted to highlight the caramelized sugar on top.


Sometimes I just can’t resist taking a bite on set. 😉 If the food story could benefit from showing off a shot where it looks like a bite has been enjoyed, I say go for it! Highlighting the inside of food can create mouth-watering images. Just be careful to not get too messy with this. You still want that appetite appeal to shine through.

Read More About: Food Photography Styling Tools

Blood Orange Creme Brulee



I was surprised how easy it was to make Crème Brûlée. I think it’s because the name sounds so fancy. The first tip I recommend is to add freshly squeezed blood orange juice because I really like how the citrus cuts through all the creaminess. It’s subtle, so you still get that custardy smoothness, but the flavors work really well together. You do not have to add citrus, however. Just skip that step in the recipe, if you like.


The second tip I have is to make sure you have the same size ramekins and a baking pan that is deep enough to hold the ramekins in a hot water bath (a bain marie). The bath should fill up to about 2/3 of the ramekins height. The hot water bath ensures that heat is evenly distributed around the Crème Brûlée so the eggs don’t curdle. It also prevents the top from cracking before the middle is fully cooked.


My favorite part was torching the sugar on top. It helps the sugar become all caramelized and bubbly and makes for a very pretty presentation.

You Might Also Like: Chocolate Mousse Pie with Oreo Crust

Cheers and Happy Cooking!

Blood Orange Créme Brulée


  • 6 egg yolks
  • 2 cups heavy whipping cream
  • 1/3 cup granulated sugar
  • 6 tablespoons blood orange juice
  • 1 teaspoon vanilla
  • Boiling water
  • Extra sugar for caramelizing on top


  1. Preheat oven to 350 degrees F.
  2. Use a deep 13 x 9 inch baking pan and place 4 ceramic ramekins on the pan.
  3. Bring a pot of water to a boil while you prepare the cream mixture.
  4. In a small bowl, lightly beat the egg yolks with a wire whisk.
  5. In a large bowl, stir whipping cream, sugar, blood orange juice and vanilla until well mixed
  6. Add egg yolks and beat with a wire whisk until evenly colored and well blended.
  7. Pour cream mixture evenly into ramekins.
  8. Pour enough boiling water into the baking pan until the water covers 2/3 of the height of the ramekins.
  9. Bake for 45-50 minutes or until top is light golden brown and the sides are set. The centers will be a little jiggly.
  10. Use tongs or oven mitts and carefully transfer ramekins to a wire cooling rack.
  11. Cool to room temperature and place in fridge for about 3 hours. You can also let them rest in the fridge overnight.
  12. Before serving, sprinkle about 1 tablespoon of sugar on top of each serving.
  13. Using a kitchen torch, caramelize the sugar and garnish with orange zest.

All images ©Regan Baroni 2018.

comments +

  1. Mike says:

    This was an excellent creme brulle… and I am super pumped about what 2018 has in-store for UCAT!

    • Regan says:

      It was sinfully good! Cheers to 2018!

  2. […] Blood Orange creme brûlée?  Yes please! […]

  3. I can’t wait to make this. I’ve only ever had plain creme brûlée all my life and blood orange creme brûlée sounds exciting! Oh, and great going with your projects and work — I wish you all the best this 2018.

    • Regan says:

      Hi Dina! Oh, I hope you try it! It’s awesome. I just updated the recipe this morning to include 6 tablespoons of freshly squeezed blood orange juice, so be sure to take note of that. It’s updated in the recipe listed and on the print version, so you should be all set! Cheers to 2018!

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