French pastry chefs discovered clementine oils actually prevent sugar crystallization, creating silkier custards than traditional vanilla versions.
Clementine Crème Brûlée
Indulge in the festive delight of Clementine Crème Brûlée this holiday season! This creamy custard, infused with zesty clementine juice, is topped with a perfectly caramelized sugar crust that crackles with every spoonful. Bring a touch of elegance to your Christmas table with this simple yet show-stopping dessert that's sure to impress your guests!
Prep
15
min
Cook
60
min
Serves
10
people
Level
intermediate
📝 Ingredients
Serves 10🥬Fresh Produce(1)
- Zest of one organic clementine (optional)optional
🥛Dairy & Eggs(3)
- 4 egg yolks
- 200 g of heavy cream (7.06 oz)
- 150 ml of milk (5.07 fl oz)
🫙Pantry Staples(2)
- 60 g of sugar (0.3 cup)
- 25 g of sugar for caramelization (0.12 cup)
📦Other(1)
- Juice of 2-3 clementines
👨🍳 Instructions
- 1
Start by removing the insides of the clementines.
- 2
In a bowl, whisk the egg yolks with the sugar.
- 3
Add the remaining ingredients: zest, juice, cream, and milk, then mix well.
- 4
Pour the cream into the hollowed clementines, then bake in the oven for 1 hour at 100°C.
- 5
When removed from the oven, the cream should be wobbly in the center. If it is not cooked, continue baking a little longer.
- 6
Chill for at least 4 hours.
- 7
Just before serving, sprinkle sugar on top of the creams and caramelize the surface either with a blowtorch or using the grill function of the oven (be careful as it caramelizes very quickly).
💡 Pro Tips
- ✓Bake the custard at exactly 100°C (212°F) in a water bath to prevent curdling - proteins coagulate gently at this temperature without breaking the emulsion.technique100°C
- ✓The custard is properly set when it jiggles like gelatin in a 2-inch diameter circle when gently shaken - the center should move as one cohesive mass, not ripple like liquid.timing2-inch diameter
- ✓Use superfine sugar for the brûlée topping in a thin, even layer (about 1-2mm thick) because larger crystals won't caramelize uniformly and create bitter spots.technique1-2mm thick
- ✓Chill the custards for minimum 4 hours to allow proteins to fully set and reach 4°C throughout - this prevents the custard from melting when you torch the sugar.timing4 hours at 4°C
- ✓Hold your blowtorch 4-6 inches away and move constantly in circular motions to achieve 160-170°C surface temperature for proper caramelization without burning the clementine shell.equipment4-6 inches, 160-170°C
Share this recipe
Prep
15
min
Cook
60
min
Serves
10
people
Level
intermediate
Share this recipe
French pastry chefs discovered clementine oils actually prevent sugar crystallization, creating silkier custards than traditional vanilla versions.
Clementine Crème Brûlée
Indulge in the festive delight of Clementine Crème Brûlée this holiday season! This creamy custard, infused with zesty clementine juice, is topped with a perfectly caramelized sugar crust that crackles with every spoonful. Bring a touch of elegance to your Christmas table with this simple yet show-stopping dessert that's sure to impress your guests!
📝 Ingredients
Serves 10🥬Fresh Produce(1)
- Zest of one organic clementine (optional)optional
🥛Dairy & Eggs(3)
- 4 egg yolks
- 200 g of heavy cream (7.06 oz)
- 150 ml of milk (5.07 fl oz)
🫙Pantry Staples(2)
- 60 g of sugar (0.3 cup)
- 25 g of sugar for caramelization (0.12 cup)
📦Other(1)
- Juice of 2-3 clementines
👨🍳 Instructions
- 1
Start by removing the insides of the clementines.
- 2
In a bowl, whisk the egg yolks with the sugar.
- 3
Add the remaining ingredients: zest, juice, cream, and milk, then mix well.
- 4
Pour the cream into the hollowed clementines, then bake in the oven for 1 hour at 100°C.
- 5
When removed from the oven, the cream should be wobbly in the center. If it is not cooked, continue baking a little longer.
- 6
Chill for at least 4 hours.
- 7
Just before serving, sprinkle sugar on top of the creams and caramelize the surface either with a blowtorch or using the grill function of the oven (be careful as it caramelizes very quickly).
💡 Pro Tips
- ✓Bake the custard at exactly 100°C (212°F) in a water bath to prevent curdling - proteins coagulate gently at this temperature without breaking the emulsion.technique100°C
- ✓The custard is properly set when it jiggles like gelatin in a 2-inch diameter circle when gently shaken - the center should move as one cohesive mass, not ripple like liquid.timing2-inch diameter
- ✓Use superfine sugar for the brûlée topping in a thin, even layer (about 1-2mm thick) because larger crystals won't caramelize uniformly and create bitter spots.technique1-2mm thick
- ✓Chill the custards for minimum 4 hours to allow proteins to fully set and reach 4°C throughout - this prevents the custard from melting when you torch the sugar.timing4 hours at 4°C
- ✓Hold your blowtorch 4-6 inches away and move constantly in circular motions to achieve 160-170°C surface temperature for proper caramelization without burning the clementine shell.equipment4-6 inches, 160-170°C