Orange Tapioca Creme Brulee
Servings
6 Servings
Ingredients
- 1 cup 100% Florida orange juice
- 1/3 cup small pearl tapioca
- 2 cups 2% milk or fat-free half & half
- 2 eggs separated (or 1/2 cup egg substitute plus 2 egg whites)
- Pinch of salt
- 1/2 cup sugar substitute or sugar*
- 1/4 teaspoon Cream of tartar
- 1 teaspoon vanilla
- 1/8 teaspoon nutmeg
- Zest of 1 Florida orange
- 6 tablespoons turbinado sugar**
- Florida orange segments optional
- Fresh mint leaves optional
Instructions
Preparation
- Combine orange juice and tapioca in medium saucepan; let stand for 30 minutes.
- In a small bowl, combine milk, egg yolks and salt; add to orange juice mixture. Bring orange juice mixture to a boil over medium heat, stirring frequently; reduce heat to simmer and cook, uncovered, for 10 to 15 minutes until thickened.
- Meanwhile, beat egg whites in small mixing bowl; gradually add sugar substitute. When sugar substitute is dissolved, add cream of tartar and beat until stiff peaks form; set aside. Fold ¾ cup of orange juice mixture into beaten egg whites; then add to remaining orange juice mixture in saucepan. Fold and let cool. Add the vanilla, nutmeg and orange zest until blended.
- Divide mixture into 6 ramekins. Chill for at least 4 to 6 hours until firm. Just before serving, remove from refrigerator and sprinkle each ramekin with 1 tablespoon turbinado sugar.
- Caramelize sugar with small blowtorch, moving flame evenly back and forth over sugar just until sugar is melted and golden brown. Garnish each créme brûlée with orange segments and mint leaves, if desired. Serve immediately.
- *Check sugar substitute packaging for amount equivalent to ½ cup sugar.
- **Such as Sugar in the Raw®
- Note:
- Orange Tapioca Créme Brûlées can be caramelized under preheated broiler. Place 2 to 3 inches from heat and broil 2 to 3 minutes, just until sugar is melted and golden brown.
- Source:
- The Florida Department of Citrus
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