In the midst of all the healthy new year recipes, I’m sharing a completely unhealthy Blood Orange Crème Brûlée. Sit back, relax and enjoy a bite while I share some exciting updates for 2018.
Up Close & Tasty is becoming Regan Baroni
After a challenging rebrand exploration, I have decided to merge my blog (Up Close & Tasty) with my new photography business site (Regan Baroni). It makes sense for me to keep all of my photography business in one place and under one name. Up Close & Tasty was feeling very separated from things, despite being a big part of my business. In a nutshell, the name “Up Close and Tasty” will be going away, the blog and photographer behind it all is still here!
Everything will eventually be living under reganbaroni.com and I can’t wait to share the new site with you.
Food Photography & Styling Workshops
I’m very excited to share that I’m going to be hosting my own Food Photography & Styling workshop right here in Chicago. I am getting all the details in order, so be sure to stick around if you’re interested in getting more information! Exciting stuff, right?
Blood Orange Créme Brulée
I was surprised how easy it was to make Crème Brûlée. I added freshly squeezed blood orange juice because I really like how the citrus cuts through the creaminess. It’s subtle, but soooo nice.
My advice is to make sure you have enough of the same size ramekins and a baking pan that is deep enough to hold the ramekins in a hot water bath (a bain marie) that fills up to about 2/3 of their 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 gets all caramelized and bubbly and makes for a very pretty presentation.
Cheers to 2018!
EASY DREAMY 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
- Preheat oven to 350 degrees F.
- Use a deep 13 x 9 inch baking pan and place 4 ceramic ramekins on the pan.
- Bring a pot of water to a boil while you prepare the cream mixture.
- In a small bowl, lightly beat the egg yolks with a wire whisk.
- In a large bowl, stir whipping cream, sugar, blood orange juice and vanilla until well mixed
- Add egg yolks and beat with a wire whisk until evenly colored and well blended.
- Pour cream mixture evenly into ramekins.
- Pour enough boiling water into the baking pan until the water covers 2/3 of the height of the ramekins.
- Bake for 45-50 minutes or until top is light golden brown and the sides are set. The centers will be a little jiggly.
- Use tongs or oven mitts and carefully transfer ramekins to a wire cooling rack.
- Cool to room temperature and place in fridge for about 3 hours. You can also let them rest in the fridge overnight.
- Before serving, sprinkle about 1 tablespoon of sugar on top of each serving.
- Using a kitchen torch, caramelize the sugar and garnish with orange zest.
Did you make this recipe?
Show me! Tag @reganbaroni on Instagram.
All images ©Regan Baroni 2018.