500ml cream (30%)
Zest of 1⁄4 lemon, then finely chopped
Zest of 1⁄4 orange, then finely chopped
1⁄4 of a 5cm cinnamon stick
1 vanilla bean
130g castor sugar
80g castor sugar for blow torching
Place the milk, cream, lemon zest, orange zest and cinnamon stick into a non- stick saucepan and bring to the boil, then set aside to cool for 1 hour; this will ensure all the flavours are infused. Split vanilla bean and scrape seeds.
Mix the egg yolks, vanilla bean with seeds and half the sugar in a separate bowl. Bring the cream and milk mixture to the boil again and strain a little over the egg mixture, then whisk to combine.
Strain over the remaining mixture and continue to whisk adding the remaining sugar.
Strain again and cover with a cartouche* and refrigerate for 3 hours. Pour into a shallow dish and bake in oven on 100C for 45 minutes or until set. Remove from oven and allow to cool for 20 minutes then refrigerate for 2 to 3 hours.
When cold sprinkle castor sugar on top and caramelise with a blowtorch. Serve with biscotti.
- A Cartouche is a cover usually made from baking paper that sits inside the saucepan rim and directly touches the top of the liquid’s surface. This ensures that the liquid does not dry out and form a skin.