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Orange & Cinnamon Creme Brûlée

Bastille Day Recipe: Orange & Cinnamon Creme Brûlée
The Carousel The Carousel has been verified by Muck Rack's editorial team

Jul 11, 2021

Serves 4
Preparation time 15 minutes

INGREDIENTS
6 egg yolks
1 cup of cream
1 ½ cups low fat milk
½ an orange, rind removed with peeler
½ 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, and 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. Pour the slightly cooled milk mix into the egg mix and combine well with a whisk.
3 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.
4 Strain the mixture through a fine sieve into a clean jug. Pour mixture into ramekins and refrigerate for 3 hours or until set.
5 Sprinkle evenly with sugar and caramelise with a blowtorch or place under a hot grill.

The Carousel thanks Australian Eggs for this recipe!

ABOUT THE AUTHOR

By The Carousel The Carousel has been verified by Muck Rack's editorial team

The Carousel is devoted to inspiring you to live your best life - emotionally, physically, and sustainably.

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