 | Blood Orange Crème Brûlée12 individual ramekins David Katz / Consulting Chef |
| • | 1/3 cup The Perfect Purée Blood Orange Concentrate, thawed |
| • | 2 oz. sugar |
| • | 6 egg yolks |
| • | 2 cups heavy cream |
| • | Light brown sugar as needed |
| Method: | |
| 1. | Preheat oven to 350°F. |
| 2. | Mix the sugar and yolks thoroughly. |
| 3. | Heat the cream and Blood Orange Concentrate to scalding point. Remove the pan from heat and pour slowly into the yolk/sugar mixture, stirring constantly. Strain the mixture through a fine mesh sieve and divide among 12 brûlée forms or 3 1/2″ ramekins. |
| 4. | Bake in a water bath, loosely covered with foil or a sheet pan, for 20 to 30 minutes or until just set. |
| 5. | Remove forms or ramekins from the oven and cool to room temperature. Refrigerate until service. |
| 6. | Sprinkle the top of each brûlée with a thin even layer of sugar. Caramelize with a blowtorch or under a salamander. |