- 1 1/4 cups heavy cream
• 1/2 cup whole milk
• 4 large strips of orange zest from 1 orange, each 2 inches long
• 1/2 cinnamon stick
• 3 large egg yolks
• 1/3 cup sugar, plus more for topping
• 1 1/2 teaspoons pure vanilla extract
Preheat oven to 200° F. Put six baking dishes (each holding about 3/4 cup of liquid) on a baking sheet lined with parchment paper.
In a small saucepan combine cream, milk, orange zest and 1/2 cinnamon stick and bring to just a boil. Cover pan and remove from heat. Let steep for 30-45 minutes. Strain mixture, reheat over medium heat.
In a medium bowl, whisk the egg yolks, sugar and vanilla together until well blended but not airy. Still whisking, drizzle in about one quarter of the hot liquid—this will warm the yolks so they won’t curdle. Whisking constantly, slowly pour in the remainder of the cream and milk. Strain the custard into the baking dishes.
Bake the custards for 50-60 minutes, or until the centers are set. Let the custards cools to room temperature on a wire rack. Cover each custard with plastic wrap and refrigerate for at least three hours, but preferably overnight.
To caramelize the tops, sprinkle the top of one custard with about a tablespoon of granulated sugar. Brown with kitchen torch until golden and bubbling. Wait until bubbles stop before serving. Continue with remaining custards.
This is also super good by taking a fresh pineapple, chopping it up, and caramelizing the pineapple and putting that on top of the creme brûlée as well.