Crème Brûlée with Candied Orange Zest: Alain Senderens' Master Recipe

• 1 vanilla pod
• 50 cl fresh liquid cream
• 4 egg yolks
• 100 g caster sugar
• 3 tablespoons Grand Marnier
• 50 g brown sugar
• 1 untreated orange (for candied zest)
• 200 g caster sugar (for candying)
• 4 ramekins (12 cl capacity each)

Indulge in this sophisticated take on classic crème brûlée, elevated with homemade candied orange zest. This authentic recipe hails from the workshop of renowned chef Alain Senderens, crafted by Sottha Khunn.

1. Prepare the candied orange zest: Thoroughly wash the untreated orange under cold running water. Using a paring knife, carefully lift off the zest, avoiding the white pith. Cut into thin 5 cm sticks. Place in a saucepan, cover generously with cold water, bring to a boil, and drain. Repeat blanching twice more.
2. After blanching three times, return the zest to the saucepan with 20 cl water and 200 g caster sugar. Bring to a boil, then simmer gently for 45 minutes.
3. For the custard: Split the vanilla pod in half. In a saucepan, combine 50 g candied orange zest (about 3 tablespoons), the vanilla pod, and fresh cream. Heat gently until boiling.
4. In a bowl, whisk the egg yolks and 100 g caster sugar together lightly with a hand whisk.
5. Stir the Grand Marnier into the boiling cream mixture. Gradually pour the hot cream over the egg yolks, whisking continuously. Strain through a fine sieve and divide evenly into the ramekins.
6. Preheat oven to 120°C (thermostat 2/3). Place ramekins in a large baking dish or oven tray. Pour hot (not boiling) water into the dish to reach one-third the height of the ramekins. Bake for 40 minutes until just set.
7. Remove ramekins from the water bath, cool to room temperature, then refrigerate for at least 1 hour.
8. To finish: Sprinkle cold custards generously with brown sugar. Preheat broiler. Position ramekins under the grill, as far from the heat as possible, and caramelize for 1-2 minutes until golden. Watch closely to prevent burning. Serve immediately.

Pro Tip: Brown sugar (cassonade) delivers a deeper, more intense caramel note compared to caster sugar.

Source: The Workshop of Alain Senderens. Recipe by Sottha Khunn.