It’s citrus season, and there’s no better way to embrace it than with blood oranges. Despite their graphic name, blood oranges are sweet, delectable, and unique. They are smaller than standard oranges, with mottled orange and rose-hued rinds. When peeled, their interior reveals segments streaked in brilliant crimson, ruby, and port wine colors—hence their name. Blood oranges are packed with vitamins C and A and contain a compound called anthocyanin, which is a powerful antioxidant that makes their flesh their signature color (it’s the same compound that turns blueberries and blackberries blue and purple, and cranberries and cabbage red). The flavor of the orange is seductively murky, wine-like, and understatedly sweet, with less brightness and acidity than navel oranges. The unique flavor of blood oranges lends well to desserts, syrups, cocktails, and sauces. In this recipe, it provides a wonderful contrast to the creamy sweetness of créme brûlée. A layer …