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Citrus Creme Brulee

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3 made it  |  0 reviews   |  0 photos

"This is an excellent creme brulee with a slightly tart kick. Serve with fresh fruit slices (orange or kiwi suggested) and whipped cream, if desired."
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5 h 24 m servings 423
Original recipe yields 6 servings (6 ramekins)


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  1. Preheat oven to 300 degrees F (150 degrees C).
  2. Bring orange juice, lemon juice, and lime juice to a boil in a saucepan; cook until reduced to about 2 tablespoons liquid, 8 to 10 minutes.
  3. Heat cream and 1/3 cup sugar together in a separate saucepan over medium heat, stirring until sugar completely dissolves, 1 to 2 minutes; remove from heat.
  4. Whisk egg yolks together in a bowl until frothy. Whisk reduced juice mixture into egg yolks until fully combined. Pour cream mixture in gradually, whisking constantly, until thin custard forms.
  5. Strain custard mixture through a fine sieve; divide into six 5-ounce ramekins. Place ramekins in a baking dish; pour in enough boiling water to come half way up the sides of ramekins.
  6. Bake in preheated oven until just set, about 1 hour. Remove from oven, cool slightly, and cover ramekins with plastic wrap; refrigerate at least 4 hours.
  7. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  8. Remove plastic wrap from ramekins. Sprinkle 1 tablespoon of sugar in a thin layer over top of each ramekin. Brown sugar under a broiler until golden and caramelized, 30 seconds to 1 minute.


  • Cook's Note:
  • Browning sugar to finish the creme brulee can be done with a kitchen torch instead of using a broiler, if desired.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 423 calories; 33.1 29.7 4 279 37 Full nutrition

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