This recipe adds a few twists to the French classic: blood orange zest flavors vanilla custard which sits atop bittersweet chocolate ganache, all crowned with caramelized blood orange rounds.
This recipe makes a petite batch of crème brûlée, serving 2-3. If you don't have individual 4-6 ounce baking dishes, small canning jars can be used to good effect.
A kitchen torch
makes these a breeze, but you can try sticking these a few inches under the broiler, watching them like a hawk to prevent scorching. Or you can skip the sugar lids altogether for a divine layered pot de crème situation.
The custards can be cooked and stored, covered tightly, in the fridge for up to 3 days. Torch them to order, bien sûr.
Nutritional values are based on one of two servings.