Crème Brûlée with Cointreau – Vanilla Custard with a Citrus Twist

Crème brûlée with Cointreau is a fresh take on the French classic, where vanilla meets the aromatic lift of orange liqueur. The result is a creamy, elegant dessert with a thin caramelized sugar layer that cracks beautifully under the spoon. The keys to a smooth texture are gentle heat, a water bath, and proper chilling.

Ingredients (serves 4)

5 egg yolks
60 g granulated sugar (about 1/3 cup)
500 ml heavy cream (2 cups)
1 vanilla bean (or 2 tsp vanilla paste)
Finely grated zest of 1 orange (zest only, no white pith)
2 tbsp Cointreau (30 ml)
1 pinch of salt

For the brûlée topping:
4–6 tbsp granulated sugar (about 1–1.5 tbsp per ramekin)

Equipment

4 ramekins (about 120–150 ml / 1/2 cup each)
A roasting pan or baking dish to hold the ramekins
Kettle or hot water for the water bath
Kitchen torch (preferred) or a broiler/grill setting

How to make Crème Brûlée with Cointreau

1. Preheat the oven
   Set the oven to 150°C / 300°F (conventional, not fan if possible). Place the ramekins in a deep baking dish.

2. Infuse the cream
   Split the vanilla bean and scrape out the seeds. Warm the cream with vanilla (seeds + pod), orange zest, and salt until it’s steaming and just below a simmer. Remove from heat and let infuse for 10 minutes.

3. Mix yolks and sugar
   Whisk egg yolks and sugar until just combined. Avoid whipping in too much air.

4. Temper
   Remove the vanilla pod. Slowly pour the warm cream into the yolk mixture in a thin stream, whisking constantly.

5. Add Cointreau and strain
   Stir in the Cointreau. Strain the custard through a fine sieve for an extra-smooth result. Skim off any foam if needed.

6. Bake in a water bath
   Divide the custard between ramekins. Pour hot water into the baking dish so it comes about halfway up the sides of the ramekins. Bake for 30–40 minutes, until the edges are set but the center still jiggles slightly.

7. Chill thoroughly
   Carefully remove the ramekins from the water bath. Cool to room temperature, then refrigerate for at least 4 hours, preferably overnight.

Brûlée topping (right before serving)

Blot any moisture from the surface with paper towel.
Sprinkle a thin, even layer of sugar over each ramekin.
Torch until the sugar melts and turns deep golden.
Let stand 1–2 minutes to harden into a crisp shell.

Pro tips for the best texture

Do not boil the cream, gentle heat keeps the custard silky.
Always strain the custard for a smoother finish.
For a brighter orange note, add a touch more zest, but keep Cointreau to 2–3 tbsp so it stays balanced.
No torch? Use the broiler/grill briefly, watching closely. Start with well-chilled ramekins to keep the custard from warming up.

Drink pairing

A semi-dry sparkling wine is an excellent match for crème brûlée with Cointreau. The acidity and bubbles cut through the richness, while the fruit notes echo the orange aroma. Try Crémant d’Alsace, Crémant de Loire, or a dry Prosecco served well chilled.

Serving suggestions

Serve as is, or with fresh berries, thin orange slices, or a small spoon of berry compote on the side. The citrus lift makes it a particularly good finish after seafood, fish, or a lighter dinner.