Chocolate orange crème brûlée

Chocolate orange crème brûlée


  • 2

    Number of People

  • Cheap


  • Very easy


  • Prep time

  • Cook time


  • 100ml double cream
  • 300ml semi-skimmed milk
  • 100g dark chocolate (70%)
  • 4 large free-range eggs
  • 80g golden caster sugar, plus extra for sprinkling
  • 1 orange
  • seasonal berries, to serve


GET AHEAD Pour the cream and milk into a non-stick pan, snap in the chocolate, and place on a medium-low heat until the chocolate has melted, whisking regularly. Remove from the heat and allow to cool slightly while you separate the eggs. In a large mixing bowl, whisk the yolks (freeze the whites to make meringues another day) with the sugar and the finely grated orange zest until pale and fluffy. Now, whisking constantly, gradually pour in the chocolate mixture until combined. Return to the pan and place over a low heat, then very gently bring to a simmer, whisking constantly for about 10 minutes, or until you have a custard-like consistency. Divide between four small heatproof cups or two sharing bowls, then cool, cover and leave to set in the fridge overnight.

TO SERVE Sprinkle a little sugar over two of the puds, then melt it under a hot grill or using a blowtorch. Serve with orange segments, berries or cherries. The two extra puds will keep for up to 5 days in the fridge, if you can wait that long!

Per serving: Energy 414kcal; Fat 27.1g (sat fat 13.7g); Protein 8.9g; Carbs 39.8g; Sugars 39.6g; Salt 0.2g; Fibre 1g

Together by Jamie Oliver is published by Penguin Random House © Jamie Oliver Enterprises Limited (2021 Together). Photography: David Loftus. Cover photography: Paul Stuart, 2021

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