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GOOD TASTES
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THE FALL EXOTIC
WRITTEN BY GINA REARDON / PHOTO BY MELANIE MCDOWELL
One of my favorite desserts, especially when I don’t want to commit to a whole pie or cake, is crème brûlée, appreciating its do-ahead nature, the creamy texture and crisp, crackly burnt sugar top! Traditional vanilla, dark chocolate, raspberry, lemon, black bottom … all versions have been featured in the final act at a dinner party or catering function over the years, sometimes in miniature form.
Blood Orange Crème Brûlée is one of the stars of the crème brûlée lineup. Available in the late fall and winter months, blood oranges are a wonderful source of Vitamin C and A, their juicy flesh a deep red color. And when they are juiced, they almost look like they are bleeding, giving them the name “blood orange.” It feels almost exotic to feature them in this creamy dessert.
Blood Orange Crème Brûlée
SIX 6-OUNCE SERVINGS
Ingredients
BLOOD ORANGE CURD 4 egg yolks 2/3 cups sugar 1/4 cup unsalted butter, softened 1/8 teaspoon sea salt
CUSTARD 6 large egg yolks 2/3 cup granulated sugar 1/2 teaspoon vanilla extract 2 cups heavy cream
TOPPING 3 tablespoons granulated sugar 3 tablespoons light brown sugar
Make the curd: Place the yolks, sugar, and juice in the pot of a double boiler over simmering water. Whisk to blend and continue to stir with a wooden spoon until mixture thickens and coats the back of the spoon, 10-12 minutes. Remove from heat and whisk in the butter and salt until melted. Pour custard into a glass container. Line the top of the curd with plastic wrap to prevent a skin from forming and cool to room temperature. The curd will continue to thicken as it cools. (This may be prepared up to three days before using.) Make the custard: Heat oven to 350 degrees. Arrange six 6-ounce ramekins in a baking dish. Spoon a layer of chilled curd into the ramekins, about 1/4-inch deep. Whisk the egg yolks, sugar, and vanilla until light and fluffy. Heat the cream in a large saucepan over medium heat until it begins to simmer, with small bubbles around the edge of the pan. Remove from heat and add half the cream to the egg mixture in a steady stream, whisking gently to blend. Pour the remainder of the cream into the egg mixture and stir gently until blended. Pour the custard back into the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon until the custard thickens slightly and coats the back of the spoon, about 5 minutes. Ladle the custard into the ramekins. Pour boiling water into the baking dish halfway up the ramekins to make a water bath. Transfer the baking dish to the oven and bake until the custards are just set but still a little jiggly, 35-40 minutes. Transfer the baking dish to a wire rack and cool the custards in the water bath for 15 minutes. Remove the ramekins from the pan and cool completely on the rack. Cover with plastic wrap and refrigerate for at least six hours (or overnight). Topping: Before serving, mix the granulated sugar and brown sugar in a small bowl. Sprinkle each ramekin evenly with sugar to cover. Light a butane blowtorch and hold the flame 2-3 inches above the custard, slowly moving it back and forth until the sugar melts and turns a deep golden brown. (Alternatively, place the ramekins on a baking sheet and broil under an oven broiler until the tops are deep golden brown, carefully watching to prevent burning.) Let stand for five minutes to allow the tops to harden. Chef’s Note: Feel free to substitute Navel or Cara Cara oranges, depending on the season, or a combination of ruby grapefruits and oranges!
Gina Reardon, former owner of Catering by Design and culinary philanthropist, leads the KC team for No Kid Hungry, culinary professionals and community members focused on supporting Share Our Strength’s No Kid Hungry campaign. Funds raised help connect the nation’s 16 million low-income children with more school breakfast, lunch, and summer meals.
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