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Orange and cinnamon crème brulee

Orange and Cinnamon Crème Brulee
  • Serves 4

  • Preparation time: 20

  • Cooking time: 25

Ingredients

6 egg yolks
1 cup of cream
1 1⁄2 cups low fat milk
1⁄2 an orange, rind removed with peeler
1⁄2 a lemon, rind removed with peeler
1 cinnamon stick
1 vanilla bean split in half and seeds scraped out
1/3 cup caster sugar, plus caster sugar for dusting

Method

Combine the milk, cream, orange and lemon rind, cinnamon and vanilla bean seeds in a medium sized saucepan and bring to the boil. Turn off the heat and set aside.

In a separate bowl, whisk egg yolks and sugar until thick and pale.

Pour the slightly cooled milk mix into the egg mix and combine well with a whisk.

Return mix back into the saucepan, heat and stir with a wooden spoon until thick and mixture coats the back of a wooden spoon – do not over heat or boil as this will curdle the egg.

Strain the mixture through a fine sieve into a clean jug.

Pour mixture into ramekins and refrigerate for 3 hours or until set.

Sprinkle evenly with sugar and caramelise with a blowtorch or place under a hot grill.

Recipe from eggs.org.au

Notes