Orange Crème Brûlée with Damson Jam

DessertServes 4

Satisfy your sweet tooth with this decedent orange crème brûlée from award winning Masam based Rosebud Preserves.  Using their Damson Jam this simple, summery dessert is easy to make and has the satisfying crack of caramel on top, making a truly impressive pud! Rosebud’s range of jams and chutneys are available to buy online at and at independent retailers nationwide. Their new season Great Taste Double Gold Winning Gooseberry & Elderflower jam has also just launched and is available now.  


Serves 4

4 standard ramekin dishes
Chef’s blow torch
1 jar of Rosebud Damson Jam
250ml whole milk, 250ml double cream (mixed together)
1 orange zest

50g caster Sugar
4 egg yolks
1 tsp of icing sugar per ramekin


  1. Share the Damson Jam between the ramekins, then put the ramekins in the freezer for a minimum of half an hour.
  2. Put the milk, cream and orange zest into a pan and heat to just before boiling, then leave to infuse for approximately half an hour.
  3. Pre heat the oven to 100°C. Put the caster sugar and egg yolks into a bowl and mix very gently to avoid making air bubbles. Very slowly add a third of the infused milk/cream at a time, stirring gently – if the hot liquid is added too quickly the eggs can scramble.
  4. Fill each ramekin equally with the cream/orange mix, then put them in the centre of the oven for approximately one hour, then remove from the oven and allow to cool.
  5. Sprinkle with icing sugar and carefully caramelise using the ‘blow torch’ until golden brown.
  6. Serve with shortbread biscuits.