Orange & ginger crème brûlée with Cointreau-flambé oranges


3 oranges
600ml tub double cream
100ml whole milk
2 vanilla pods (split lengthways, seeds scraped out with a sharp knife)
5cm piece fresh ginger, peeled and cut into 4 slices
7 egg yolks
160g caster sugar
100ml Cointreau
50g sugar


Preheat the oven to 150°C, gas mark 2. Using a very sharp knife or vegetable peeler, emove the zest from oranges and set aside.

In a heavy-based pan, heat the cream, milk, vanilla pods and seeds, ginger and orange zest over a low heat. Bring just to the boil then take off the heat and pass through a sieve.

Whisk the yolks and 100g of the caster sugar until pale and fluffy. Still whisking, add a third of the cream mixture until you get a smooth mix. Add the rest of the cream, stirring constantly.

Pour or ladle the mixture into 6x200ml ramekins. Place the ramekins in a deep baking tray and add water to the tray until it is halfway up the ramekins.

Bake in the oven for 35-40 minutes. They should be firm but still with a bit of movement. You can keep the brûlées in the fridge at this stage until they are ready to serve.

To serve, top with the remaining caster sugar and then flash under a very hot grill until the sugar melts and caramelises giving you a gorgeous crunchy crust. Or, if you have a chef's blow torch, use it to melt the sugar.

Drink recommendations

De Bortoli Noble One Batrytis Semillon 2007/2008 NSW, Australia.

Orange & ginger créme brûlée with Cointreau-flambé oranges
  • Preparation time: 15 minutes
  • Cooking time: 45 minutes
  • Total time: 60 minutes

Serves: 6

Nutritional Info

Typical values per serving:

Energy 2974.824kJ
Fat 54.4g
Saturated Fat 31.8g
Carbohydrate 49.2g
Sugars 49.1g
Salt 0.2g

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4 stars

Average user rating Based on 6 ratings

This recipe was first published in Wed Dec 21 11:27:00 GMT 2011.