• Ingredients: 34
  • Serves: 6

Crème brûlée a l’orange with large egg yolks, sugar, whipping cream, whole milk, grated orange peel, grand marnier or other orange liqueur.


For crust

For filling

Sugar Syrup:

Brioche Pudding

  • 8 one-inch thick slices brioche
  • 1/2 cup heavy cream
  • 1/2 cup milk
  • 1 large egg yolk
  • 1 large whole egg
  • 3 tbsps. sugar
  • 1/4 tsp. vanilla extract
  • 1/4 tsp. ground cinnamon
  • 1/8 tsp. ground nutmeg
  • 1/8 tsp. ground cardamom
  • 2 tbsps. unsalted butter


  • chocolate sauce or warm honey


  • Mix of large and tiny white roses and fresias

Berry compote


  1. Step 1 Preheat oven to 325°F. Lightly butter six 3/4-cup soufflé dishes or custard cups. Beat egg yolks and 1/2 cup sugar in medium bowl to blend.

    For this step you will need

  2. Step 2 Bring cream, milk and orange peel to simmer in medium saucepan over medium-high heat. Gradually whisk hot cream mixture into yolk mixture.

    For this step you will need

  3. Step 3 Divide custard among prepared dishes. Set dishes in large baking pan. Add enough hot water to pan to come halfway up sides of dishes.
  4. Step 4 Bake custards until just set in center, about 40 minutes. Remove from water. Cool, then cover and refrigerate overnight.
  5. Step 5 Preheat broiler. Arrange soufflé dishes on baking sheet. Sprinkle 1 teaspoon sugar over each.

    For this step you will need

  6. Step 6 Broil until sugar browns, rotating baking sheet for even browning and watching closely to avoid burning, about 2 minutes.

    For this step you will need

Nutrition information

Calories 315 Carbohydrates 25 g (8%)
Fat 22 g (34%) Protein 5 g (9%)
Saturated Fat 12 g (62%) Sodium 38 mg (2%)
Polyunsaturated Fat 1 g Fiber 0 g (0%)
Monounsaturated Fat 7 g Cholesterol 246 mg (82%)