The orange liqueur in this recipe makes a nice counterpoint to the crème brûlée’s signature caramelized sugar top. Make a small batch of two for date night, or scale up the recipe to serve a crowd.

Preparation

Preheat oven to 300°F.

Place orange peel, heavy cream and 3 tablespoons of sugar in a sauce pot. Bring to a simmer and turn off the heat. Let steep for 10 minutes.

While stirring the egg yolks in a work bowl, slowly strain the cream mixture over the yolks to temper the eggs. Add the Cointreau and then strain the mixture into two ramekins.

Place the ramekins in a baking dish and fill with water to halfway up the sides of the dish. Cover loosely with foil and place in the oven. Bake for 35–40 minutes or until the custard is just set (a gentle tap on the side should produce no ripples). Remove custards from the oven and let cool at room temperature for 30 minutes, then place in the refrigerator to chill for a minimum of 2 hours.

Sprinkle the tops of the custards evenly with 1–2 tablespoons of sugar. With a kitchen torch, brûlée the sugar until it is golden to medium brown. Hold the flame 2–3 inches over one section of the sugar until it begins to melt and just starts to brown. Then quickly move on to the next area. Be careful not to hold the flame over one part for too long, as it will burn the sugar. Serve immediately.