This is my first post of 2018 and it’s a delicious one, if I do say so myself. Sit back, relax and enjoy a bite of this dreamy, completely unhealthy Blood Orange Creme Brulee while I tell you about how Up Close & Tasty is going beyond recipes this year.
Recipes + Photo Tips
With each recipe I post, I’m going to share a helpful tip from the photo shoot. Since I cook, style, prop and shoot all of the images on here myself, I think it’s a natural addition, don’t you? If you guys have any particular questions, send them my way in the comments or email me. I love answering specific questions that can help you grow.
Up Close & Tasty now has a Shop Page! Consider this an easy resource of my favorite products and ideas that I personally support as a photographer, stylist and home cook. A lot of you have asked about camera gear, books and prop ideas, so I figured this is a nice one-stop-shop to take a look.
Food Photography & Styling Workshop
Coming in 2018!
I’m in the midst of a portfolio rebrand and I can’t wait to share it with you as soon as it launches. I know photographers tend to take on any project that comes there way, but I don’t work this way. I don’t think it’s a smart way of doing business, because it’s hard to be noticed when your focus is “everyone.” It’s also a fast track to burning out. I take on projects that I believe in and that fit my non-commercial approach to high-end food photography. More to come…
Exciting stuff, right?
Ok, so getting back to the recipe – I was surprised how easy it was to make creme brulee. I added freshly squeezed blood orange juice because I really like how the citrus cuts through the creaminess. It’s subtle, but nice.
My advice is to make sure you have enough of the same size ramekins and a baking pan that is deep enough to hold the ramekins in a hot water bath (a bain marie) that fills up to about 2/3 of their height. The hot water bath ensures that heat is evenly distributed around the creme brulee so the eggs don’t curdle. It also prevents the top from cracking before the middle is fully cooked.
My favorite part was torching the sugar on top. It gets all caramelized and bubbly and makes for a very pretty presentation.
Having a variety of different surfaces to shoot your food on is awesome for creating variety and mood, but it can definitely add up. It can also get really time consuming if you’re trying to make your own. To save some time and money, purchase a variety of different linens to use as your “surface.” It creates nice contrast and interesting lines.
Blood Orange Crème Brûlée
6 egg yolks
2 cups heavy whipping cream
1/3 cup granulated sugar
6 tablespoons blood orange juice
1 teaspoon vanilla
Extra sugar for caramelizing on top
1. Preheat oven to 350 degrees F.
2. Use a deep 13 x 9 inch baking pan and place 4 ceramic ramekins on the pan.
3. Bring a pot of water to a boil while you prepare the cream mixture.
4. In a small bowl, lightly beat the egg yolks with a wire whisk.
5. In a large bowl, stir whipping cream, sugar, blood orange juice and vanilla until well mixed.
5. Add egg yolks and beat with a wire whisk until evenly colored and well blended.
6. Pour cream mixture evenly into ramekins.
7. Pour enough boiling water into the baking pan until the water covers 2/3 of the height of the ramekins.
8. Bake for 45-50 minutes or until top is light golden brown and the sides are set.
Note: The centers will be a little jiggly.
9. Use tongs or oven mitts and carefully transfer ramekins to a wire cooling rack.
10. Cool to room temperature and place in fridge for about 3 hours.
Note: You can also let them rest in the fridge overnight.
11. Before serving, sprinkle about 1 tablespoon of sugar on top of each serving.
12. Using a kitchen torch, caramelize the sugar and garnish with orange zest.
All images ©Regan Baroni 2018.