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Whole Baked Oranges with Crème Brûlée - Serves 8

Whole Baked Oranges with Crème Brûlée

You could add 1/2 teaspoon of Cointreau to each orange before baking. This recipe is also good with grapefruit, lemon, pineapple, mango, or anything else with a resisting thick skin.

Jean-Christophe Novelli A tip from
Jean-Christophe

You could keep the two halves to attach together, so the finished result looks like the original. Make sure you take them out of the oven when they are still a bit wobbly.

Method

1. Wash the oranges in hot water to remove the wax and then cut them in half and carefully squeeze out the juice without breaking the skins.

2. Scrape out the flesh from the oranges and discard it. Marinate the skins in Cointreau or Grand Marnier overnight. Remove with a slotted spoon and turn upside down to drain well, reserving the marinade. Set in an ovenproof dish.

3. Preheat the oven to 110°C/Fan 90°C/Gas 1/4.

4. In a saucepan and on a low heat, reduce the orange juice to a syrup, roughly 30–40 minutes. Bring the milk and cream to the boil in a separate pan and then mix into the syrup.

5. Meanwhile, whisk the eggs. Add the caster sugar and continue whisking until they become pale and creamy.

6. Remove the milk and cream from the heat and pour into the whisked eggs. Stir well to combine and add the marinade.

7. Divide the filling equally between the oranges and bake in the preheated oven for 25–35 minutes, it should all still be wobbly. Preheat the grill to high.

8. Remove from the oven and allow to cool slightly. Leave to chill until ready to serve.

9. At the last minute, sprinkle with the brown sugar and glaze, either under the preheated grill or using a culinary blowtorch.

This recipe is taken from Jean-Christophe's 'Everyday Novelli' book.

Ingredients

  • 8 large oranges
  • 100ml Cointreau or Grand Marnier
  • 500ml milk
  • 500ml double cream
  • 10 egg yolks
  • 200g caster sugar
  • 50g brown demerara sugar, for glazing

Preparation time: 20-25 minutes

Cooking time: 50 minutes