Rabbit River Crèam Brulee a l’Orange









1 Litre heavy cream (warmed)
11 Rabbit River Organic Egg yolks
1 Whole Rabbit River Organic Egg
1 oz Grande Marnier or Orange Brandy
1 cup white sugar
zest of one orange


  • Whip the eggs and sugar and beat for one minute.
  • Add zest and Grande Marnier.
  • Whisk in the warm cream.
  • Skim the surface of the mixture to remover foam, discard the foam.
  • Pour into small ramekins filled to the top.
  • Set in a Bain Marie (water bath) and bake for one hour at 350°.
  • *note: place in the middle of the oven, water should be at least half of the way up the ramekins. Make sure you do not spill any water into the egg mixture.
  • After one hour check to see if the mixture is cooked by inserting a knife into the mixture.
  • Knife should come out clean.
  • Set aside to cool and then refrigerate.
  • Prior to serving finish top with one teaspoon of white sugar and place under broiler until sugar caramelizes. (A propane torch works better). Let cool to harden crust.
  • Top with fresh strawberries and grapes.
Copyright 2015 Rabbit River Farms