Orange Brulée
Orange Brulée is a quick broiled dessert of caramelized orange rounds served over cool vanilla yogurt. It pairs a navel orange with a ruby-fleshed Cara Cara, so the glass looks as good as it tastes. A brown sugar and butter glaze browns under the broiler while the fruit stays juicy, and the pan juices become the sauce. Two navel oranges work if that is what you have.
Instructions
Set the oven to broil and place a rack in the second position from the top.
Cut the ends off each orange. Then slice away the rind with a paring knife, taking care to remove all of the bitter white pith.
Cut each orange crosswise into thirds and lay the rounds in an oven-proof baking dish.
Stir the melted butter and brown sugar together, then spread the mixture over the orange rounds. Sprinkle a pinch of cinnamon over the top.
Broil the oranges for several minutes, until they are hot and brown spots start to form on top.
Arrange the oranges in stemmed glasses and drizzle with the juices from the dish. Finish each serving with a spoonful of vanilla yogurt and a sprig of mint if you like.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
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