Orange Blossom Crème Brulée 2 cups of heavy cream 5 egg yolks 1/2 cup of granulated white sugar 1 teaspoons of vanilla extract 1 teaspoons of orange blossom water Zest of 1/4 orange 1 cup of brown sugar for the caramelized tops Preheat oven to 350° F. In a large bowl, whisk together egg yolks and sugar until thick and light in color. Add the cream, vanilla, and orange blossom water and continue to whisk until well blended. Divide the mixture among 4 ramekins or custard cups. Place in a water-bath (a large shallow pan of hot water, which surrounds the ramekins with gentle heat while baking and will prevent overheating and/or curdling. Bake for 1 hour until it sets around the edges and stays loose in the center. (The center should jiggle when the pan is tapped) Remove from the oven and leave in the water bath until cooled. Remove the cups from the water bath and chill for at least 2 hours and up to 3 days. Sprinkle about 2 teaspoons of brown sugar over each crème brulée. Using a small hand held torch, burn the sugar until it caramelizes. Re-chill for a few minutes before serving. Serves 4. From the Casbah Moroccan Restaurant in Savannah, Georgia middle eastern recipe index christina m k al-sudairy buy the book!