Jamie Oliver's Chocolate Orange Crème Brulée

Six simple ingredients make for an exquisitely rich and elegant dessert. Most crème brulée recipes require the use of a small propane torch to achieve the crackly sugar top, but this version offers a simpler (and safer) solution: a hot grill.

Be sure to let the custard set for several hours in the refrigerator before bruléeing the top, otherwise you’ll end up with soupy custard.

When it’s ready, crack through the bronzed sugar crust to dip into a decadent chocolate, orange custard.

Read: Ten classic desserts

Jamie Oliver calls this dessert “silky, indulgent and oh-so-good”.

Serves: 4

Ingredients

  • 100ml double cream
  • 300ml semi-skimmed milk
  • 100g dark chocolate (70 per cent)
  • 4 large free-range eggs
  • 80g golden caster sugar, plus extra for sprinkling
  • 1 orange
  • seasonal berries, to serve

Get ahead: pour the cream and milk into a non-stick pan, snap in the chocolate, and place on a medium-low heat until the chocolate has melted, whisking regularly. Remove from the heat and allow to cool slightly while you separate the eggs.

Read: Miso Chocolate Fondant

In a large mixing bowl, whisk the yolks (freeze the whites to make meringues another day) with the sugar and the finely grated orange zest until pale and fluffy. Now, whisking constantly, gradually pour in the chocolate mixture until combined. Return to the pan and place over a low heat, then very gently bring to a simmer, whisking constantly for about 10 minutes, or until you have a custard-like consistency.

Divide between four small heatproof cups or two sharing bowls, then cool, cover and leave to set in the fridge overnight.

To serve: sprinkle a little sugar over two of the puddings, then melt it under a hot grill or using a blowtorch. Serve with orange segments, berries or cherries. The two extra puddings will keep for up to five days in the fridge, if you can wait that long!

Together by Jamie Oliver is published by Penguin Random House © Jamie Oliver Enterprises Limited (2021 Together), photography by David Loftus. Available now.

Have you made crème brulée at home? Are you a fan of chocolate and orange? Please share how the recipe works for you in the comments section below.

– With PA

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