How to cook orange creme brûlée in blodgett hydrovection

Combine sugar, vanilla, orange liqueur

Use microplane to add zest of two oranges

Add cream to mixture

Mix until fully incorporated. Let stand at room temp for 15 min to melt sugar fully

Separate yolks carefully

Incorporate yolks to tempered mixture

Use spatula to eliminate bubbles

Add mixture to ramekins set on perforated sheet pan

Set Blodgett Hydrovection in Hydro mode at 185F for 25min

Set humidity level to 80% and fan speed on low

Load pan into Hydrovection Oven, press start

Continue cooking changing next step to setting Dry Mode 240F for 5min Vent open

Set humidity to 0% fan speed high

Once water is gone from top surface of set custard remove from Hydrovection Oven

Place set custard into refrigerator for 2hours minimum for final set

Sprinkle Turbinado Sugar evenly on custard

Clean sugar off rim

Fully burn Turbinado Sugar

Enjoy