Orange, Vanilla and Cardamom Crème Brûlée

Say the words crème brûlée and mouths begin to water. The secret to its success is a perfectly browned crust. Guests will love the act of gently cracking through the top layer to reveal a sweet and creamy custard. This dessert makes for a playful and delicious end to your holiday meal, emerging as a staple on any dessert menu.

The Mini Oval Au Gratin Dishes are the perfect piece of cookware to prepare and serve this delicious crème brûlée recipe, exposing it to a consistent heat source for an even bake. This versatile piece of cookware is ideal for any recipes that call for a crisp topping, all-while maintaining a soft and creamy interior. Best of all, this dessert can be served directly out of our Mini Oval Au Gratin Dishes!

Our Orange, Vanilla and Cardamom Crème Brûlée is everything you want in a holiday dessert: Delicious, easy on the eye, and packed with flavours, this recipe is sure to impress your guests. This crème brûlée recipe takes just over three hours to prepare, serving up to four people at a time. Here are all the ingredients you’ll need as well as steps to follow when tackling this recipe!

Crème Brûlée

Remove the orange zest with a vegetable peeler in long strips.

In a Saucier, bring the cream, orange zest, cardamom pods, vanilla seeds and empty pod to a gentle simmer. Remove from the heat, cover with the lid and let sit for 30 minutes.

Meanwhile, preheat the oven to 325°F (165°F). Place 4 Mini Au Gratin Dishes or Holly Mini Cocottes on a small Sheet Pan. Bring a Kettle full of water to a boil.

In a bowl, whisk the egg yolks with ¼ cup (60 ml) of the sugar for 2 minutes or until pale and thick.

Remove the lid from the Saucier and gently heat the cream mixture again until just steaming. Strain through a fine sieve. Gradually pour over the egg yolk mixture, whisking constantly. Strain the mixture once more to remove any air bubbles.

Divide the mixture between the Au Gratin Dishes, tapping them gently on the Sheet Pan to remove any remaining air bubbles. Carefully place the Sheet Pan on the middle rack of the oven. Add enough boiling water from the Kettle to the Sheet Pan to come halfway up the sides of the Au Gratin Dishes.

Bake for 30 to 35 minutes or until the crème brûlée are set around the edges but still slightly wobbly at the centre. Remove from the water bath and let cool on a wire rack for 30 minutes. Refrigerate for at least 4 hours.

Frosted Cranberries

Meanwhile, in a clean Saucier, combine ¼ cup (60 ml) of the sugar with the water. Bring to a boil for 2 minutes to allow the sugar to dissolve. Remove from the heat and add the cranberries. Let sit for 10 minutes.

With a slotted spoon, remove the cranberries and spread out on piece of parchment paper. Let dry out for 1 hour. (You can use the cranberry simple syrup left over in the Saucier to flavour cocktails or lemonade). Roll the cranberries in the remaining ¼ cup (60 ml) sugar.

To Serve

When ready to serve, cover the surface of the chilled crème brûlée with the remaining sugar, 1 tbsp (15 ml) per Au Gratin Dish. Caramelize the sugar with a kitchen torch or under the oven’s broiler. Top the crème brûlée with the frosted cranberries and berries of your choice.