Blood Orange Creme Brulee

Ingredients

• 4 Tbsp. Butter room temperature
• 1 1⁄3 cup granulated sugar
• 4 eggs
• 4 Tbsp. all-purpose flour
• 1⁄2 tsp. salt
• 1⁄2 cup Natalie’s Blood Orange Juice
• 4 tsp. orange zest
• 2 tsp. fresh lemon juice
• 2 cups milk
• Granulated sugar for topping

Directions

1. Pre-heat oven to 325 degrees.
2. Mix up the custard:​ In the bowl of a stand mixer beat together butter & sugar until
3. well combined. Add eggs flour & salt. Mix until smooth & thick. Add in Blood Orange
4. juice zest lemon juice & milk. Mix just until combined.
5. Bake custards in a water bath:​ In a tea kettle or small pot bring about 3 cups of water
6. to a boil. Divide custard mixture into 6 8oz ramekins. Place ramekins in a large baking dish. Fill the baking dish with enough boiling water to come up about 1 inch on the outsides of the ramekins. Bake for 35-40 minutes or until the middles of the custards are barely set.
7. Chill custards​: Carefully remove custards from the water bath using tongs. Let them cool for about 10 minutes. Then place them in the refrigerator to chill for several hours.
8. Make the sugar coating​: Cover each custard with a thin layer of granulated sugar. Melt & brown the sugar with a kitchen torch or place the custards under the oven broiler & broil for 5-8 minutes watching very carefully as the tops brown.
9. Serve immediately or chill for 30-40 minutes.