Orange Blossom Crème Brûlée


There’s nothing better than a fresh, cold dessert when it’s hot and humid outside. Summer has arrived and temperature’s are already very high.

Crème brûlée is a classic French dessert made with few ingredients; milk, egg yolks and sugar. I flavored mine with orange blossom water. The dessert is creamy, flavorful and crunchy on the top with the caramel.

As I mentioned in another post,  crème brûlée is different form the catalan crème, it looks like the same but there are some differences in cooking. The crème brûlée is cooked in a bain-marie into the oven.The catalan crème is cooked into a sauce pan on the stove.

If you want a refreshing dessert for Fiesta Friday #120, this one will satisfy!  Thank you to our wonderful host Angieand Loretta @ Safari of the Mind and Linda @ Fabulous Fare Sisters for co-hosting this fantastic party.

Serves: 4 large flat ramequins


  • 250ml whole milk
  • 250ml heavy cream
  • 6 egg yolks
  • 50g of caster sugar
  • 2 tablespoons of orange blossom water
  • Demerara sugar for the caramel


  1. Preheat the oven to 120C degrees.
  2. Pour the milk and the cream into a sauce pan over medium heat.
  3. Cook until simmering.
  4. Remove from the heat and set aside.
  5. In a large bowl whisk the egg yolks and the caster sugar together.
  6. Pour slowly the cream on the top and whisk gently.
  7. Finally, add the orange blossom water.
  8. Gently pour the cream into flat ramequins (see as picture).
  9. Place the ramequins into a large cake pan and pour hot water into the pan to come halfway up the sides of the ramequins (called bain marie).
  10. Bake for 1 hour (more or less depending the oven).
  11. Remove from the oven when the top of the custards are shaken and allow to cool for 15 minutes.
  12. Refrigerate for 4 hours.
  13. Before serving, sprinkle the entire surface of each ramekin with demerara sugar and heat with a kitchen blowtorch to make the caramelized layer. (I’m still learning how to use it).
  14. Serve immediately.

Bonne dégustation!

PS: If you don’t have a kitchen blowtorch you have another option, preheat the broiler of your stove, place the ramekins under the broiler and caramelize the top. For the small ramequins, I prepared the caramel and then poured on the top of each.

66 thoughts on “Orange Blossom Crème Brûlée

  1. Linda one sentence describes all this yumminess in the beautiful bowls. I WANT ONE OF MY OWN :)) Truly these are amazing, so creamy and lovely, thanks for bringing these to the Fiesta. Enjoy your weekend. 🙂

    • Thank you very much Loretta for such kind words:) I would love to send you not only one but two crème brûlée 😉 Thanks for co-hosting this week FF and enjoy the rest of the weekend! 🙂 xx

  2. Pingback: Orange Blossom Crème brûlée – Bernedeth's basics

  3. Quality addition there – can already taste how the orange blossom water fits right in with the natural flavour of the brulee! I don’t make nearly enough desserts, but when I do it’s exactly this kind of impressive but easy dish that I aim for! Love it!

  4. Nice idea to flavor them with orange blossom water, I’ll have to try that.
    Great to see you use the proper flat ramekins with the best ratio of pudding to crust, well done.
    It looks like you could burn the sugar just a little more.

  5. “Every woman should have a blowtorch.” Julia Child didn’t say it. One of her guests did. Nevertheless, I need to get myself a blowtorch. These ramekins with orange blossom flavored creme brulee are gorgeous. Aroma of which, must have filled your kitchen. Absolutely delectable! 🙂

    • You should follow what Julia Child said, Fae. It’s time to buy a blowtorch 😀 I’m addicted to orange blossom since my childhood but sincerely the aroma is unique. Thank you for your really nice comment! 🙂

  6. This is one of my favourite desserts, but I am too afraid of the caramelized step, so I made at home just once. It was delicious but it wasn’t that nice. For what I can tell from your pictures it seems that you already know how to use the blowtorch! Thanks a lot for this recipe Linda, I bet the orange blossom water gave this dessert an amazing flavour!

  7. Ahh, you’ve done it again Linda… as always I’m wishing I was sitting right there at your table being able to dig into this gorgeous dessert. This is one of my absolute favourite desserts and the idea of adding orange blossom has me weak at the knees. 😋😍🤗

    • Thanks a lot my friend for all the kind words. I hope that you get the chance to try this one soon and you like it as much as I did (une gourmande). I hope you are doing well, Margot and Have a wonderful week! 🙂 xx

  8. Orange blossom water is really incredible. I love it in this creme brûlée. I think I need to remind myself that I own this product and use it!!! Brilliant recipe.

    • Thank you very much, Mimi. I grew up with the smell of orange flowers around the house and blossom water in our kitchen. Now, I always have some bottles in my home. The smell is very unique and excellent as remedy for babies colic too)! 🙂

  9. Those are bowls of deliciousness! I love creme brulee and love the flavor and aroma of orange blossom, so combining both of them just sounds amazing! Came through Tasneem’s space… Happy to be hear and will keep coming in… 🙂

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