This delicious Orange & Cinnamon Crème Brulee Recipe only takes ten minutes cooking time. So get cooking.
Serves 4
Preparation time 15 minutes
Cooking time 10 minutes (plus time for cooling and setting)
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 quill
1 vanilla bean split in half and seeds scraped out
1/3 cup caster sugar, plus caster sugar for dusting
METHOD
1 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.
2 In a separate bowl, whisk egg yolks and sugar until thick and pale.
3 Pour the slightly cooled milk mix into the egg mix and combine well with a whisk.
4 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.
5 Strain the mixture through a fine sieve into a clean jug.
6 Pour mixture into ramekins and refrigerate for 3 hours or until set.
7 Sprinkle evenly with sugar and caramelise with a blowtorch or place under a hot grill.
The Carousel thanks Australian Eggs for this recipe.