Creme Brulee for Two Recipe (Valentine's Day): Bits & Pieces - Season 2, Ep. 10

ChefJulieYoon's picture

Feb. 12, 2015

Nothing is more sweet or special for Valentine's Day than this Creme Brulee for Two. Our friend Chef James Park shows us his professional kitchen secrets at home! Hope you enjoy our first collab! So much fun...we have to do it again!


Egg yolks 4
Sugar 1/3 Cup (5.33 tbs)
Heavy cream 1 Cup (16 tbs)
Orange zest 3/4 Teaspoon (from about an orange)
Sugar 1 Tablespoon , divided (for topping)
For candied orange peel
Orange peel 10 Gram (from 1 orange)
Warm water 1/2 Cup (8 tbs)
Sugar 3 2/3 Cup (58.67 tbs) , divided
For ginger whipped cream
Heavy cream 1/2 Cup (8 tbs)
Powdered sugar 1/2 Tablespoon
Ground ginger 1/3 Teaspoon


Getting Ready

Preheat oven to 325 degrees F.


Candied Orange Peel

Remove the orange peel and slice it thinly.

Put the slices in a pan and cover with cold water. Bring to a boil, cook for two minutes and drain.

Repeat this process two more times to blanch the peels and remove some of the bitterness.

Now, grab a pot and add warm water and sugar. Whisk until combined.

Place it over medium heat and let it come up to a gentle simmer. Let it simmer for 5 minutes without stirring.

Then add the orange peels, let them be submerged but do not stir them. Let it simmer for 25 to 30 minutes, depending on the size of the pot. Don't stir nor let the syrup thicken.

Once they are done, place the orange peels on a baking rack placed over a tray. Once the syrup become a little moreset, toss the peels in a quater cup of sugar. Place them on a plate and let them dry completely for another 2 hours.


Put a pot or kettle of boiling water on the stove.

In a medium bowl, lightly whisk egg yolks and sugar until combined. (Do not use an electric mixer, and do not overbeat or your mixture can break.)

Bring cream and orange zest to a low simmer in a small saucepan over medium-low heat, but do not let it boil.

Let it simmer on a very low heat for about 10 minutes to allow the zest to infuse the cream.

Gradually stream it into the yolk sugar mixture, while making sure to continually and gently whisk so the yolks do not curdle.

Mix just until fully combined and smooth. Do not over-beat, or the mixture will get frothy.

Strain it through a fine sieve to catch the zest and to make sure there are no pieces of curdled egg.

Evenly divide the custard mixture into two 7-ounce ramekins, making sure not to fill all the way up.

Place the ramekins in a baking dish and carefully pour boiling water into the dish to come halfway up the sides of the ramekins.

Bake for about 30 minutes, or just until the custards are set, but slightly wiggly in the center when gently shaken. It will set more as it cools.

Remove the custards from the water bath, cool completely at room temperature, about 45 minutes, then refrigerate until firm, about 2 hours, or up to overnight.

Cover with plastic wrap if refrigerating overnight.

Ginger Whipped Cream

In a bowl, mix heavey cream, powedered sugar, and ground ginger.

Whip the ingredients, gradually increasing the speed from low to high.


Spread tablespoon of sugar evenly on the top of each ramekin, then move the ramekin around to make sure the sugar coats the entire surface area.

Dump out the excess, so you’re just left with a thin layer of sugar.

Heat with a kitchen blowtorch until the sugar caramelizes evenly. Allow to sit at room temperature for a minute or two until the caramelized sugar hardens.

When it’s cool to the touch, top with a dollop of ginger whipped cream and a strip of candied orange zest.

TIP: Cooking time is dependent on the size and shape of your ramekins, so use your best judgement. It might take less time than 30 minutes if your ramekins are shallow. Avoid opening your oven door too many times while cooking.

Recipe Summary

Servings: 2

Nutrition Facts

Serving size

Calories 716Calories from Fat 657

 % Daily Value*

Total Fat 75 g115.4%

Saturated Fat 44 g220%

Trans Fat 0 g


Sodium 85 mg3.54%

Total Carbohydrates 6 g2%

Dietary Fiber %


Protein 8 g16%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet