Blood Orange & Champagne Creme Brûlée

For the vanilla sugar:

• 2 cups granulated sugar

• 1 vanilla bean, split and scraped

For the creme brûlée:

• 1 quart heavy cream

• 1 vanilla bean, split and scraped

• ½ cup vanilla sugar

• 6 large egg yolks

• ½ cup blood orange segments

• 2 tablespoons champagne

• 1 tablespoon blood orange zest

• ½ teaspoon granulated sugar

For the topping:

• Shine Dessert Glitter's edible glitter (optional)

• ½ cup vanilla sugar

• Candied blood orange slices

Adapted from Food Network and Cooking on the Weekends

1. Make vanilla sugar: Place sugar in your food processor or blender. Cut the vanilla bean pod in half lengthwise. Use a knife to scrape out the seeds. Place the seeds on top of the sugar. Use a spoon or another knife to scrape the seeds off the knife– they’re sticky and clumpy.

2. Pulse until all the seeds are broken up and blended, about 10-15 pulses. If you notice extra large clumps, feel free to keep pulsing.

3. Pour vanilla sugar into an airtight container. Submerge the empty bean into the sugar. Cut it as needed to fit. 

4. Make orange-champagne juice: Place the blood orange segments in a bowl and add the champagne and ½ teaspoon granulated sugar. Set aside. 

5. Preheat the oven to 325℉.

6. Make the custard: Place the cream, vanilla bean pod, seeds, and orange zest into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat and discard the vanilla bean. Cover and allow to sit for 15 minutes.

7. In a medium bowl, whisk together ½ cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Stir in 3 tablespoons of the blood orange-champagne juice to the custard. Pour the liquid into 6 (7 to 8-ounce) ramekins. 

8. Prepare the simple water bath: Boil a pot of water. You need 1 inch of water in your roasting pan for the water bath, so make sure you boil enough. Place the ramekins inside of a large roasting pan. Carefully pour the hot water inside of the roasting pan (surrounding the ramekins) and place in the oven. 

9. Bake just until the custard is set, but still slightly jiggling in the center, approximately 40 to 45 minutes. 

10. Remove the ramekins from the roasting pan and refrigerate for at least 4 hours and up to 3 days. Take the custard out of the refrigerator and rest at room temperature for at least 30 minutes prior to browning the sugar on top. 

11. Assemble the creme brûlée: Divide the remaining ½ cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar to form a crispy top. 

12. Allow the creme brûlée to sit for at least 5 minutes, then dust with edible glitter. Garnish with candied blood orange slices. Enjoy!