Chef Justin Bohemier,
La P’tite France

A delicious citrus twist on the classic, this fluffy dessert is the perfect light finish after a heavy meal.

Ingredients
Brandied Oranges
2 oranges
1/3 cup sugar
2 tbsp brandy

Crème Brûlée
4 egg yolks
3 eggs
2 cups cream
3/4 cup sugar
1/4 cup Grand Marnier
Juice of one orange

Method
Brandied Oranges
1. Using a knife, peel orange making sure to remove pith.
2. Segment oranges. Reserve.
3. Squeeze remaining portion of orange over a stainless steel saucepan.
4. Place saucepan on high heat. Add sugar and bring to a boil.
5. Remove from heat as soon as juice boils. Let cool for 2-3 mins.
6. Add brandy. Cool for 1 hr.
7. Add orange segments.
8. Let mixture sit for 1 day before serving.

Crème Brûlée
1. Preheat oven to 275°F.
2. In a medium bowl, use a spoon to combine eggs and yolks. Mix in sugar.
3. In a medium stainless steel saucepan on low heat, warm cream, orange juice and Grand Marnier until warm to touch for 15-18 mins.
4. Slowly pour orange mixture into egg mixture. Using a spoon, combine all ingredients until smooth.
5. Pour mixture into ramekins.
6. Place ramekins in a shallow pan filled halfway with warm water.
7. Cover pan with foil. Poke 10 small holes to let steam escape.
8. Bake for 40 mins-1 hr until custard sets.
9. Cool for 4 hrs.
10. Sprinkle 1 tsp sugar on top for each ramekin.
11. Using a butane blowtorch, heat sugar until it carmelizes.
12. Chill for 5 mins.
13. Garnish with brandied oranges.

Yield 10 servings