Blood Orange Crème Brûlée

Ingredients

• 2 cups cream
• ½ cup milk
• 1 tsp Amoretti® Vanilla Madagascar Bourbon W.S. 2X
• pinch salt
• 6 yolks
• ⅓ cup sugar
• 3 tbsp Amoretti® Blood Orange Compound

• 4 tbsp turbinado or raw sugar
• 1 blood orange, segmented

• ramekins or small, oven-proof dishes
• crème brûlée torch

Directions

1. Preheat oven to 300°F.
2. Heat cream, milk, Vanilla Madagascar Bourbon and salt just to simmering.
3. Mix the egg yolks and sugar together.
4. Temper in the eggs, then add Blood Orange Compound.
5. Mix thoroughly. Strain and push through any remaining bits of compound.
6. Pour into ramekins or oven-proof dishes.
7. Bake in a water bath for 20-30 minutes until barely firm, the brûlée should wiggle when tapped.
8. Cool at room temperature for 20 minutes before chilling 4 hours or overnight. After about an hour in the refrigerator, cover brûlée with plastic wrap, not touching the top of the brûlée.

9. Immediately before serving, sprinkle turbinado or raw sugar onto brûlées, shaking container to evenly distribute sugar. Caramelize with a torch or place under broiler for a few minutes, keeping a very close eye on the browning.
10. If the brûlée is warmed by the broiler, it can be returned to the refrigerator for about 20 minutes until chilled again.
11. Garnish with blood orange segments.