TITLE: Tender Greens | Cookbook | Blood Orange Creme Brulee
Tender Greens | Cookbook | Blood Orange Creme Brulee
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DESC: By Nicole Torres at Tender Greens Pasadena Our pastry team was inspired to do this dessert because we are known for our bistro-style menu and our use of local farmers’ markets. We keep our desserts local and fresh by using fruits that are in season to give our guests a great dessert experience.  Blood Orange Crème Brulee Yield:  6-8 fluted ramekins; 4-6” diameter Crème Brulee Batter Ingredients:          ½ cup granulated...
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Blood Orange Creme Brulee

By Nicole Torres at Tender Greens Pasadena

Our pastry team was inspired to do this dessert because we are known for our bistro-style menu and our use of local farmers’ markets. We keep our desserts local and fresh by using fruits that are in season to give our guests a great dessert experience. 

Blood Orange Crème Brulee

Yield:  6-8 fluted ramekins; 4-6” diameter

Crème Brulee Batter

Ingredients:

         ½ cup granulated sugar

         7 egg yolks

         4 cups of heavy cream

         1 cup of blood orange juice 

Directions:

  1. Combine the sugar, heavy cream and blood orange juice in a saucepan. Heat over low heat and stir until sugar is dissolved and the mixture bubbles slightly around the edges.
  2. Beat the egg yolks in a bowl.
  3. Remove the cream mixture from the heat and slowly temper in the egg yolks.
  4. When the mixture is combined, strain through a chinois or strainer.
  5. Pour the batter into a pitcher to make pouring easier.Place the ramekins in a large roasting pan and pour the crème brulee batter into each ramekin; filling them about ¾ full.
  6. Fill the pan with the hot water about 2/3 of the way up the sides of the crème brulee dishes. Be careful not to fill with water to high, otherwise water may spill into the brulees.
  7. Cover the pan with aluminum foil, making sure to seal it around the edges of the pan so air cannot get in.
  8. Bake the crème brulees at 300 degrees for about 40-60 minutes; or until the crème brulees are just set with a firm giggle. Cool to room temperature before refrigerating.

Candied Blood Orange

Ingredients:

         1 blood orange

         2 ¼ cup of granulated sugar

         1 cup of water

Directions:

  1. Thinly slice the blood oranges with a knife or on a mandoline and set aside.
  2. In a saucepan, combine the sugar and water.Heat over low heat and stir until sugar is dissolved, and the mixture bubbles slightly around the edges.
  3. Add blood oranges and let them simmer gently for about 15 minutes.
  4. When ready, place blood oranges onto a wire rack to dry out at room temperature; about 2-3 hours.

To Assemble the Creme Brulees:

  1. Sprinkle the crème brulees wth 1 tablespoon of raw sugar onto each one.
  2. Shake the crème brulee to disperse all of the sugar over the surface.
  3. Lightly torch the sugar with a culinary torch until dark golden brown.Let cool about 2 minutes.
  4. Top each crème brulee with a candied blood orange slice before serving. If the crème brulees are being served for the next day, save these assembly steps until just before serving.
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