Blood Orange Creme Brûlée


300 ml fresh blood orange juice

5 egg yolks

1 tsp vanilla extract

1/2 tsp ground ginger

1 Tbsp Grand Marnier

2,5 Tbsp granulated sugar plus extra for the caramel layer

2 tsp corn starch


  1. Over a water bath,  whisk the egg yolks with the sugar, vanilla, corn starch, and ginger until thick, pale and creamy.
  2. Add the orange juice and Grand Marnier and whisk for another couple of minutes.
  3. Pour the mixture into 4-6 ramekins and allow to cool completely before transferring to the fridge.
  4. Before serving, sprinkle granulated sugar evenly over the crème then caramelize with a blowtorch.
  5. You can also caramelize a couple of blood orange slices and serve with the crème brûlée.

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