Food & Wine
Orange and cinnamon crème brûlée
With just dash of orange and a drop of cinnamon this classic dessert gets a gourmet transformation.
Serves: Four
Preparation time: 15 minutes
Cooking time: 10 minutes (plus time for cooling and setting)
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
- ⅓ 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 supplied by Australian Eggs.
If you're a bit of a sweet tooth, you should check out our Bluberry cheesecake recipe.