Orange Tapioca Crème Brûlée


  • 1 cup Florida Orange Juice
  • 1 Florida Orange, zested
  • ⅓ cup small pearl tapioca
  • 2 cups 2% milk*
  • 2 eggs, separated**
  • Pinch of salt
  • ½ cup sugar or sugar substitute***
  • ¼ tsp. cream of tartar
  • 1 tsp. vanilla
  • ⅛ tsp. nutmeg
  • 6 tbsp. turbinado sugar
  • Florida Orange segments, optional
  • Fresh mint leaves, optional

*May substitute for fat-free half and half.
**May substitute ½ cup egg substitute plus 2 egg whites.
***Check sugar substitute packaging for amount equivalent to ½ cup sugar.


Orange Tapioca Crème Brûlée

1. Combine Florida Orange Juice and tapioca in a medium saucepan and let stand for 30 minutes. In a small bowl, combine milk, egg yolks and salt, then add to Florida Orange Juice mixture. Bring Florida Orange Juice mixture to a boil over medium heat, stirring frequently. Reduce heat to a simmer and cook, uncovered, for 10 to 15 minutes until thickened.

2. Meanwhile, beat the egg whites in a small mixing bowl and gradually add sugar substitute. When the sugar substitute is dissolved, add cream of tartar and beat until stiff peaks form. Set aside. Fold ¾ cup of Florida Orange Juice mixture into beaten egg whites, then add to remaining Florida Orange Juice mixture in saucepan. Fold and let cool. Add the vanilla, nutmeg and Florida Orange zest until blended. Divide the mixture into 6 ramekins and chill for at least 4 to 6 hours until firm.

3. Just before serving, remove from refrigerator and sprinkle each ramekin with 1 tablespoon of turbinado sugar. Caramelize the sugar with a small blowtorch, moving flame evenly back and forth over sugar just until sugar is melted and golden brown. Garnish each crème brûlée with Florida Orange segments and mint leaves, if desired. Serve immediately.

Note: Orange Tapioca Crème Brûlées can be caramelized under a preheated broiler. Place 2 to 3 inches from heat and broil for 2 to 3 minutes, just until sugar is melted and golden brown.