Citrus Creme Brulee The Best Recipes

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Citrus Creme Brulee

"This is an tremendous creme brulee with a slightly tart kick. Serve with clean fruit slices (orange or kiwi cautioned) and whipped cream, if favored."

Ingredients :

2 oranges, juiced
lemon, juiced
1 lime, juiced
2 cups heavy whipping cream
1/three cup white sugar
5 egg yolks
6 tablespoons white sugar, or as needed

Instructions :

Prep : 15M	Cook : 6M	Ready in : 5H24M

Preheat oven to three hundred ranges F (150 stages C).
Bring orange juice, lemon juice, and lime juice to a boil in a saucepan; prepare dinner till decreased to approximately 2 tablespoons liquid, 8 to ten minutes.
Heat cream and 1/3 cup sugar together in a separate saucepan over medium warmness, stirring until sugar absolutely dissolves, 1 to two mins; eliminate from warmness.
Whisk egg yolks collectively in a bowl until frothy. Whisk decreased juice aggregate into egg yolks until absolutely blended. Pour cream mixture in progressively, whisking continuously, till skinny custard forms.
Strain custard mixture through a first-class sieve; divide into six five-ounce ramekins. Place ramekins in a baking dish; pour in sufficient boiling water to come back half manner up the edges of ramekins.
Bake in preheated oven till simply set, about 1 hour. Remove from oven, cool slightly, and cowl ramekins with plastic wrap; refrigerate at least 4 hours.
Set oven rack approximately 6 inches from the heat source and preheat the oven's broiler.
Remove plastic wrap from ramekins. Sprinkle 1 tablespoon of sugar in a skinny layer over top of each ramekin. Brown sugar under a broiler until golden and caramelized, 30 seconds to at least one minute.

Notes :

Browning sugar to complete the creme brulee can be completed with a kitchen torch rather than the use of a broiler, if favored.
Reynolds® Aluminum foil may be used to hold meals wet, cook dinner it flippantly, and make clean-up less complicated.

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