Orange Vanilla Creme Brulee with Raspberry Coulis
A Perfect End to Any Meal
Creme brulee is a favorite dish among so many people in my life! It’s a perfectly light, yet somehow rich, dessert, making it a great end to just about any meal. In this version, I’ve added orange zest to the custard and a base of raspberry coulis or jam for a tart flavor in each bite. Each ramekin of this orange creme brulee is such a treat!
Frequently Asked Questions when Making Orange Creme Brulee with Raspberry Coulis
Q: What is a coulis?
A: Coulis is essentially a version of jam or jelly! It’s a mixture of just the fruit and sugar that’s boiled down until a jammy consistency is reached. There’s no pectin or other flavorings added to this recipe, keeping a pure raspberry flavor in each bite!
Q: How early in advance can I make these orange creme brulee?
A: Creme brulee is actually way better when you make it in advance, making it a great option when having people over. Once it’s made, it needs to cool and set in the refrigerator for a few hours and actually is best if it rests for about 24 hours. The only component that can’t be done in advance is topping it with sugar and bruleeing the top.
Q: I can’t find vanilla bean pods. What should I do?
A: There are two options - you can order vanilla bean pods on the internet. They even sell them on Amazon here (affiliate link). Alternatively, you can look for vanilla bean paste at your grocery store and add a ½ teaspoon to the cream while you simmer it.
Recipe Tips
- To help separate the egg yolks from the whites, buy your eggs as fresh as possible. The fresher the eggs, the easier the whites will come away from the yolk. Plus, the yolks will be firmer and less likely to break when you’re separating them.
- When whisking ingredients in a bowl that requires you to use both hands, like when pouring the cream into the eggs, placing the bowl on a damp kitchen towel will help keep it in place and from sliding all over the counter place.
- To know if your custard is finished cooking, use a pair of tongs to shake the ramekin slightly while still in the oven. If it still looks runny, let it cook for another few minutes.
- If one of your ramekins of custard looks like it could use more time, leave it in the warm water (called a bain marie) for another 2-3 minutes. The warm water will help it cook a bit more.
Recipe Details
Make the Raspberry Coulis
To get a start on this recipe, you’ll first make the raspberry coulis by simmering fresh raspberries with sugar. Set them on the stovetop over medium heat until the sugar dissolves and the raspberries completely break down, stirring occasionally so the sugar doesn’t stick to the bottom of the pan. Set the pan aside to cool while you make the custard for the creme brulee.
Make the Custard
To start the cream, set a bowl on the counter and whisk together 6 egg yolks with sugar until thoroughly combined. Set this bowl nearby and place the heavy cream, vanilla pod, vanilla beans, and orange zest into a medium pan on the stove top. Bring it to a gentle simmer over medium heat. Pour one ladle of the warm cream into the egg and sugar mixture, whisking thoroughly to temper the eggs. Slowly pour in the rest of the cream, while continuously whisking, until all of the cream has mixed in. Strain the cream mixture into a pitcher or large glass measuring cup with a spout.
Assemble and Bake the Creme Brûlée
With everything made, we can begin assembly! Spoon a tablespoon and a half into the bottom of six ramekins. Slowly pour the custard into each ramekin, filling it up ¾ to ⅝ of the way full. Arrange the ramekins in a casserole dish and place into an oven. Carefully pour boiling water into the base of each casserole dish halfway to the top. Bake until the custard is set and has just a little jiggle in it. Remove each ramekin from the casserole dish with a pair of tongs onto a cooling rack. Cool the baked custards on the counter for a few minutes and then transfer to the refrigerator for a few hours to completely set.
Finish and Serve the Orange Creme Brûlée
When you’re ready to serve the orange creme brulees, sprinkle sugar over the top of each and use a kitchen torch to brown the sugar, creating the crackly top creme brulee is known for. Enjoy right away!
If you plan on having any leftover, leave the sugar off the top and add it right before serving. Otherwise, keep the ramekins loosely covered in the refrigerator for up to 3 days.
I hope you enjoy this recipe as much as I do!
Creme brulee that’s lightly flavored with orange zest and has a base of tart raspberry coulis. A perfect dessert to make ahead and enjoy!
- 1/2 cup sugar
- 1 1/2 cup fresh raspberries
- 1/4 cup plus 6 tablespoons sugar
- 6 large egg yolks
- 2 cup heavy whipping cream
- 1 whole vanilla bean pod
- 1 1/2 tsp orange zest
Add the raspberries and sugar to a small saucepan over medium heat. Stir frequently with a silicone spatula until the sugar has dissolved and the raspberries have broken down completely, about 10 minutes.
Let cool to room temperature.
Preheat your oven to 325°F.
Place a large, heatproof bowl on the counter with a wet towel underneath to hold it in place. Whisk ¼ cup of sugar with the egg yolks until thoroughly combined.
Add the heavy cream to a small sauce pan and heat over medium-low.
Slice the vanilla bean pod in half, lengthwise, and use the back of your knife to scrape out the beans. Add the whole pod, the vanilla beans, and the orange zest to the pot of heavy cream, whisking everything together.
Once the cream comes to a gentle simmer, add one ladle of cream to the egg and sugar mixture, whisking immediately to incorporate and temper the eggs.
Carefully pour the remaining cream into the bowl of eggs and sugar, whisking constantly, until all of the cream has been incorporated.
Use a mesh colander or sieve to strain the custard into a pitcher or large liquid measuring cup.
Place a kettle of water on the stovetop and bring to a boil.
Arrange 6 4oz. ramekins into a large casserole dish. Add 1.5 tablespoons of the raspberry coulis to the bottom of each ramekin, using the back of your spoon to spread it across the bottom.
Pour the custard over the top of the raspberry coulis, until each one is about ¾-5/8 of the way full. You may have some custard leftover depending on the size of your ramekins
Place the casserole dish into the oven and carefully pour the boiling water into the bottom of the casserole dish, filling it up halfway with water.
Bake for 27-30 minutes, checking with a pair of tongs to see if the custard is set. It should have soft, uniform jiggle.
Use the tongs to transfer the ramekins to a cooling dish and cool at room temperature for 30 minutes.
Place the ramekins in the refrigerator to cool completely, at least 3 hours but up to 24.
Once your custards are cooled and set in the fridge, top each with 1 tablespoon of granulated sugar, evenly covering the top.
Use a kitchen torch to scorch the top of each ramekin until the sugar browns and bubbles. Once the desired color and crispness is reached, move onto the next one.
Serve right away and enjoy!
