4 cups heavy cream
1 vanilla bean stick; split in half and loosen beans
zest of 1 orange (remove orange segment and
reserve shell for serving)
¼ cup orange concentrate OR 3 tbsp. orange liqueur
to taste salt
8 yolks of egg
¾ cup + 2 tbsp. granulated sugar
8 tbsp. light brown sugar
- Preheat oven to 300°F.
- In a heavy medium sauce pan, combine the cream, vanilla bean, zest of orange, orange concentrate or orange liqueur, and salt. Warm over moderate heat until surface begins to simmer about 5 minutes.
- In a large mixing bowl, stir the egg yolks and sugars with a wooden spoon and whisk until blended. Pour in the hot cream a bit at a time and gently stir the mix to avoid forming air bubbles. Continue pouring and stirring until all of the cream is incorporated and the sugar dissolves.
- Strain the custard into half-size 2 ½-in. deep stainless steel pan (2 ½ x12 ½ x 10½). Cover loosely with foil.
- For water bath, pour water into a full-size baking sheet pan, up to half full.
- Place custard pan in middle of baking pan and bake for 1 hour 15 minutes, or until the custard is firm along the edges. (Note: It may still be wobbly at the center; it will firm up as it chills.)
- Remove the custard pan from the water bath and let cool. Cover and refrigerate until cold (at least 3 hours). The custard can be prepared to this point up to 3 days ahead. If small pools of liquid develop on the surface, blot with paper towel before proceeding.
- To serve, fill orange shell with custard and spread 1 tbsp. of sugar evenly on top of crème brulee (custard) and torch evenly until sugar is caramelized. Serve immediately.
Submitted by Harold Sena-Akoto, Executive Chef, Ruby Hill Golf Club, Pleasanton, Calif.
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