INGREDIENTS:24 oz. orange juice
30 oz. honey
Custard:
8 whole eggs
24 egg yolks
80 oz. cream
48 oz. milk
24 oz. sugar
1 ½ vanilla beans, split
8 oz. sugar
60 round orange slices, scored to the center
60 mint leaves
DIRECTIONS:Reduce orange juice to half of original volume. Warm honey and spoon two teaspoonsful into bottom of each brulTe cup. Combine eggs and egg yolks. Scald milk, cream, and vanilla bean. Temper egg mixture slowly into cream. Mix in the sugar. Strain. Remove foam from the top of the custard. Ladle 6 ounces of custard into each prepared brulTe cup. Bake in a cold water bath at 300¦ (use a pizza deck oven if available) for approximately 50 minutes. The custard is done when there is an uncooked area at the center about the size of a quarter. Remove from the water bath and cool.
Sprinkle one teaspoonful of sugar over the top of each brulTe. Caramelize with a propane torch. Drizzle the reduced orange juice onto the brulTe. Garnish with a mint leaf and a twisted orange slice.SERVINGS:60 servingsFrom:Chef Dave Anderson, Gordon Biersch, San Jose, CaliforniaPHOTO CREDIT:Photo Credit: NATIONAL HONEY BOARD
