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    You are in: Home / Recipes / Scorched Oranges (Oranges Brulees) Recipe
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    Scorched Oranges (Oranges Brulees)

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on July 21, 2012

      Scorched Oranges! That sounds like a medical condition. Tasty and made for ZWT#8.

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    • on November 05, 2010

      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... ;-)

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    • on April 28, 2010

      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.

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    • on June 11, 2009

      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!

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    • on June 08, 2009

      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!

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    • on June 08, 2009

      ABSOLUTELY HEAVEN. This was the most wonderful dessert...decadent....and won rave reviews at the table. ZWT5

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    Nutritional Facts for Scorched Oranges (Oranges Brulees)

    Serving Size: 1 (228 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 530.1
     
    Calories from Fat 377
    71%
    Total Fat 41.9 g
    64%
    Saturated Fat 25.4 g
    127%
    Cholesterol 139.2 mg
    46%
    Sodium 85.8 mg
    3%
    Total Carbohydrate 38.2 g
    12%
    Dietary Fiber 4.4 g
    17%
    Sugars 32.2 g
    129%
    Protein 4.7 g
    9%

    The following items or measurements are not included:

    Grand Marnier

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