Usually I stick to the Italian tradition, but by now, this dessert has entered our kitchens too. Moreover, I added a personal touch, since I had fantastic organic oranges at home, at the top of their Sicilian flavor.

Prep Time: 10 minutes | Cooking Time: 50 minutes | Total Time: 1 hour | Yield: Makes 6 servings.



  • 2 cups (500 ml) fresh whipping cream
  • ¾ cup (200 ml.) milk
  • 6 egg yolks
  • 1 organic orange
  • ¾ cup (100 g.) icing sugar
  • 3 tablespoons Cointreau
  • 2 tablespoons caster sugar




Preheat the oven to 350 F (180C) and put 6 small ovenproof ramekins in a baking tin.

In a medium bowl, combine yolks and icing sugar, and mix with a whisk. Shave the orange zest in it.

Keep mixing while you slowly add all the ingredients except the caster sugar.

Divide the mixture between the ramekins and pour warm water into the tin until it comes two-thirds of the way up the ramekins. Bake for about 50 minutes until the custard is set – it should only wobble faintly when shaken. Cool and then chill until cold.

Before serving it, scatter the tops of the cold brûlèes with caster sugar, and use a blowtorch or hot grill to caramelize the tops – if using a grill, you may need to put them back in the fridge for half an hour before serving to cool down again.

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