Healthy Vanilla-Orange Creme Brulee

Preheat oven to 325 F.

Place all of the ingredients except the final listed amount of granulated sugar into a high-speed blender or food processor. Blend the ingredients until smooth.

Pour the mixture into four 4-ounce size ramekins. Place the ramekins into a roasting pan. Fill the roasting pan with hot water until it comes halfway up the sides of the ramekins.

Carefully place the roasting pan into the oven (don’t get any water inside the ramekins). Bake for 25-30 minutes or until the creme brulee shakes like Jello. Carefully remove the roasting pan from the oven and set it on a rack.

Remove the ramekins from the roasting pan, dry them off and place them in the fridge to chill for at least 2 hours.

Once the creme brulee is chilled remove from the fridge and sprinkle the top of each ramekin with a 1/4 of the remaining granulated sugar. Using a kitchen blow torch, torch the tops until they become golden brown. Let the creme brulee sit for a couple minutes before serving.

Notes:
– If you don’t have a kitchen blow torch you can put the ramekins in the oven and set it to broil. Keep a close eye on them so that they don’t burn.
– This recipe was slightly adapted from A Thought For Food.