Joyce Goldstein

Scotch Crème Brûlée

Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
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By Joyce Goldstein

Published 1992

  • About

You may be wondering about this title. No this isn’t a classic dessert from Scotland. It’s just a new twist on an old favorite.

Ingredients

  • Grated zest of 2 large oranges (about 2 tablespoons)
  • 2 cups whipping cream

Method

Procedure

Combine the zest, cream. 6 tablespoons sugar, and the honey in a small saucepan. Bring to a simmer over medium heat. Remove from the heat, cover, and let steep 30 minutes.

Preheat the oven to 2