Creme Brûlée

Adapted from Barefoot in Paris

Ingredients:

1 extra large egg

4 extra large egg yolks

1/2 cup sugar, plus 1 tbl for each serving

3 cups heavy cream 

1 tsp pure vanilla extract

3/4 tbl orange juice (pulp free)

A little less than 1/4 tsp orange extract

Directions:

Preheat oven to 300 degrees F

In the bowl of an electric mixer fitted with the paddle, mix egg, egg yolks, and 1/2 cup sugar together on low speed until just combined. Meanwhile, scald the cream in small saucepan. With mixer on low speed, slowly add the cream to the eggs. Add the vanilla, orange juice and orange extract to mixture. Pour into 6 to 8 ounce ramekins until almost full. (You can also use a larger ramekin to just make one large serving). 

Place ramekins in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins. Bake for 35-40 mins until the custards are set when gently shaken. (Large one takes about 1 hour and 20 mins). Remove the ramekins from the water bath, cool to room temperature and refrigerate until firm. 

To serve, spread 1 tbls sugar evenly on the top of each ramekin and hear with a kitchen blowtorch until the sugar carmelizes evenly. Allow to sit at room temp for a min until the carmelized sugar hardens.