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Alright, let’s talk about this movie, Gigi. I stumbled across this little gem (or perhaps not-so-little, considering its impact back in the day), and the imagery is just… well, it’s something. It screams elegance, sophistication, and a bygone era. Thinking about it made me want to whip up something equally fancy, something that feels as classic and timeless as this film seems to be. So, I’ve come up with a dessert inspired by the movie’s atmosphere: a Crème Brûlée with a hint of orange blossom.

Gigi Inspired Crème Brûlée

Ingredients:

• 2 cups heavy cream
• 1/2 cup granulated sugar, plus more for topping
• 1 vanilla bean, split lengthwise and seeds scraped (or 1 teaspoon vanilla extract)
• Pinch of salt
• 5 large egg yolks
• 1 teaspoon orange blossom water (optional, but highly recommended)

Instructions:

1. Preheat your oven to 300°F (150°C). Get a baking dish ready that’s large enough to hold your ramekins.
2. In a medium saucepan, combine the heavy cream, 1/2 cup of sugar, vanilla bean pod and seeds (or vanilla extract), and salt. Heat over medium heat, stirring occasionally, until the mixture is just simmering. Do not boil. Remove from heat and let steep for 30 minutes to infuse the vanilla flavor. Remove the vanilla bean pod.
3. In a separate bowl, whisk together the egg yolks and orange blossom water (if using) until lightly combined and slightly pale.
4. Gradually whisk the warm cream mixture into the egg yolk mixture, tempering the eggs to prevent them from curdling. Whisk until smooth and well combined.
5. Strain the mixture through a fine-mesh sieve into a pitcher or measuring cup. This will remove any cooked egg pieces and ensure a smooth custard.
6. Pour the custard into ramekins. Place the ramekins in the baking dish and carefully pour hot water into the dish until it reaches halfway up the sides of the ramekins. This creates a water bath that will help the custards cook evenly and prevent them from cracking.
7. Bake for 40-50 minutes, or until the custards are set around the edges but still slightly jiggly in the center.
8. Remove the baking dish from the oven and carefully remove the ramekins from the water bath. Let them cool completely at room temperature, then cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the flavors to meld and the custards to set completely.
9. Before serving, sprinkle a thin, even layer of granulated sugar over the top of each custard. Use a kitchen torch to caramelize the sugar, creating a brittle, golden-brown crust. Rotate the ramekin as you torch to ensure even coverage. If you don’t have a kitchen torch, you can broil the custards for a few minutes, watching them closely to prevent burning.
10. Let the caramelized sugar cool and harden slightly before serving. The contrast between the cool, creamy custard and the warm, crunchy topping is what makes Crème Brûlée so irresistible.

This dessert, just like Gigi, is a classic. It’s elegant, refined, and a little bit decadent. The orange blossom adds a subtle floral note that elevates the flavor and makes it feel extra special. Enjoy!

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