Blood Orange Crème Brûlée
by John Besh
from My New Orleans
This is a very simple, dairy-free Passover dessert that is easily prepared a day or so in advance. Just before serving, add the turbinado sugar and glaze the top with a small handheld torch or under a broiler.
1 cup ground almonds
2 cups blood orange juice
2/3 cup granulated sugar
6 egg yolks
1/4 cup turbinado sugar
Preheat the oven to 325°. Put the almonds, blood orange juice, and granulated sugar into a medium saucepan over medium-high heat. Bring to a boil, stirring until the sugar dissolves. Remove from heat and allow the almonds to steep in the orange juice for 5 minutes, then strain the juice through a fine sieve. Let the juice cool.
Whisk the egg yolks in a mixing bowl until they are thick and pale yellow. Continue whisking as you slowly add the strained orange juice.
Put eight 3-ounce ramekins into a 9-by-13-inch baking pan. Add enough hot water to the pan that it comes halfway up the sides of the ramekins. Fill the ramekins with the egg and juice mixture and bake until the custards have set in the center, 30-40 minutes.
Remove the pan from the oven, transfer ramekins to a wire rack, and allow to cool completely. Preheat the broiler. Sprinkle turbinado sugar on top of each custard and broil until the sugar melts, browns, and covers the top completely.
Photo: Ditte Isager