Orange Anise Creme Brûlée

This silky, aromatic crème brûlée is infused with the warm, licorice-like notes of star anise and the bright citrus essence of orange peel. The contrast between the rich custard and the crisp caramelized sugar topping makes this an indulgent yet refined dessert.  I always use sugar in the raw for caramelizing the top.  It melts better and creates a more even crust.

Ingredients

4 cups (940 grams) heavy cream
⅓ cup (80 grams) sugar (for the cream mixture)
3 whole star anise
Peel from ½ orange (use a vegetable peeler to avoid the bitter white pith)
8 large egg yolks
⅓ cup (80 grams) sugar (for the yolks)
¼ teaspoon salt
Sugar in the Raw, as needed for caramelizing the top

Instructions

1. Infuse the Cream
   In a medium saucepan, combine the heavy cream, ⅓ cup (80 grams) sugar, star anise, and orange peel. Heat over medium-low until steaming (do not boil). Remove from heat and let steep for 30 minutes to infuse the flavors.

2. Prepare the Egg Mixture
   In a mixing bowl, whisk together the egg yolks, remaining ⅓ cup (80 grams) sugar, and salt until slightly thickened and pale.

3. Temper the Eggs
   Reheat the infused cream slightly until warm. Slowly pour the cream into the egg mixture while whisking constantly to temper the eggs.

4. Strain and Bake
   Strain the custard through a fine-mesh sieve to remove the orange peel and star anise. Divide the mixture among 6–8 ramekins and place them in a deep baking dish. Fill the baking dish with hot water until it reaches halfway up the ramekins.

5. Bake
   Preheat the oven to 300°F (150°C) and bake for 40–50 minutes, or until the custards are just set but still have a slight jiggle in the center. Remove from the water bath and let cool to room temperature before refrigerating for at least 4 hours, preferably overnight.

6. Caramelize the Tops
   Just before serving, sprinkle a thin, even layer of sugar in the raw over each custard. Tilt, tap and rotate the ramekin to make sure you have an even layer of sugar and then tap the rest off either onto a new ramekin or into the trash (if its the last one).  Use a kitchen torch to caramelize the sugar until deep golden brown. I constantly move to torch slowly around in circles rather than hold it in one place. It helps the sugar caramelize more evenly and prevents it from burning. Let sit for a minute to allow the caramel to harden before serving.

Serving Suggestions

• Garnish with a twist of orange zest or a light dusting of ground anise for extra aroma.

• Serve alongside fresh berries or a citrus compote to balance the richness.

• Pair with a strong espresso or dessert wine for a sophisticated finish.

Tip: If you don’t have a torch, place the ramekins under a broiler for 1–2 minutes, watching carefully to prevent burning.

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