Scorched Oranges (Oranges Brulees)

photo by gailanng



- Ready In:
- 20mins
- Ingredients:
- 5
- Serves:
-
4-6
ingredients
- 4 large oranges
- 2 tablespoons Grand Marnier
- 1 1⁄4 cups sour cream
- 1 1⁄4 cups heavy cream
- 1⁄4 cup demerara sugar
directions
- Peel the oranges removing all pith and slice thinly.
- Place in a shallow 5 cup oven proof dish and sprinkle with the liqueur.
- Lightly whip the heavy (35%) cream and blend it with the sour cream.
- Spread over the oranges.
- Chill thoroughly in the refrigerator.
- A few minutes before serving sprinkle the Demerara sugar on top and broil until the sugar has melted.
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Reviews
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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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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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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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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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Tweaks
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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... ;-)
-
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!
RECIPE SUBMITTED BY
<p>foodie</p>