Sunset Creme Brulee

Directions

Creme Brulee

Preheat oven to 325 degrees Fahrenheit. In a medium heavy bottomed pot over medium heat, bring cream, orange zest, and orange juice to a simmer. In a medium bowl whisk together egg yolks and sugar until combined. Add 1 cup of the hot cream mixture to the egg mixture and whisk until combined. Add remaining hot cream and whisk until combined again. Pour cream and egg mixture back into the medium pot and place over medium-low heat. Bring to a simmer and remove from heat.
Evenly divide Raspberry Gel (recipe below), into 6 (6-ounce) oven safe ramekins.
Place prepared ramekins into a deep baking dish. Evenly divide cream mixture among ramekins. Place baking dish with ramekins into the oven. Fill the baking dish with 1-inch very hot or boiling water to create a water bath. Bake for 30 minutes or until set (centers do not jiggle when ramekin is shaken). Remove from water bath and let cool completely. Cover and refrigerate until ready to serve.
Top each brûlée evenly with 1 tablespoon sugar, melt with a torch until golden brown and completely melted. If desired, sprinkle second tablespoon sugar over each creme brûlée, and repeat torching until completely melted and golden brown. Serve immediately.

Raspberry Gel

In a small bowl stir together sugar and agar powder. Place raspberry puree into a small pot over medium-high heat and bring to a boil. Whisk in sugar and agar mixture. Simmer for 10 minutes, or until thick enough to coat the back of a spoon. Pour into a small shallow baking pan with sides, or small shallow tupperware and let cool completely. Place into a blender and blend until smooth. Reserve until ready to place into ramekins.