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Scorched Oranges! That sounds like a medical condition. Tasty and made for ZWT#8.
Add me to the list of fans of this simple and delicious dessert! I made it with peach schnapps... mmmmm....think fuzzy navel.... I started making this with a real orange, but upon realizing that I possess neither the skill nor patience to de-pith an orange, I opened a can of mandarin oranges. And that worked great! Plus the little mandarins are perfectly spoon-sized. I used creme fraiche in place of the sour cream and was quite pleased with the mixture. I made single servings in ramekins and sprinkled brown sugar on top. Sooooo good! I would advise not over-pouring the liquor, it doesn't cook off and it will turn the bottom of your ramekin into a creamy, boozy soup. Although depending on the crowd, that might not be a bad thing... ;-)
Elegant....Sophisticated.....Delectable......Yummy in yer tummy. :) What an absolute treat this was. I made two individual servings using 2 oranges. Should have added some zest to the top too, but that will have to wait till next time. I didn't have any Grand Marnier, so used Malibu Rum. WOW! Tropical Brulee Deluxe. I made the mistake of piling the cream topping high, so when it started to melt.....all over the edges. Next time I'll make sure the ingredients don't go above the rim. ;) K9, this was a fantastic treat mid afternoon. Wonder if you could do a orange/pineapple mix.Honoured to make this as a "Thank You" for voting for Lawrencetown, Nova Scotia in the 2010 Kraft Hockeyville Competition.
This recipe is so much better than the sum of its parts - one of those simple things that are perfection. I used creme fraiche in place of the sour cream and a combo of Grand Marnier/Cointreau/Triple Sec just to provide varied orange essence. I had also zested one of the oranges and zapped that with the demerara sugar before sprinkling on top, so we got orange flavour to the max!
Here are five more stars *.*.*.*.* because this one deserves it! Yum-0-licious! I didn't have the heavy cream to mix with the sour cream, so that may have changed the chemistry a bit, but we LOVED 'em like this. I used brown sugar in place of the demarara (I live in rural Wisconsin), and should've let it broil a few more seconds to get crispy-ish, but oh well...I would've eaten the whole pan if I could've pulled it off! Excellente KEEPER! *ZWT 5 Groovy GastroGnomes* gallivanting the globe spreading peace and love!
ABSOLUTELY HEAVEN. This was the most wonderful dessert...decadent....and won rave reviews at the table. ZWT5