Orange Crème Brûlée

Silky Orange Custard with a Crisp Caramel Top

Ingredients

Orange Crème Brûlée

• 300 ml cream
• 3 egg yolks
• 50 g sugar
• 1/2 tsp vanilla
• 1 tsp orange zest
• 1 tbsp orange juice

Caramel Topping

• 2-3 tbsp sugar
• Blowtorch for caramelising the sugar

Method

Preheat the Oven

1. Preheat oven to 150°C / 300°F

Heat the Cream

1. Add cream, vanilla and orange zest to a saucepan
2. Heat gently until just steaming - do not boil

Whisk the Egg Mixture

1. In a bowl, whisk egg yolks and sugar
2. Whisk until slightly pale and smooth

Combine the Custard

1. Slowly pour warm cream into the egg mixture, whisking constantly
2. Add orange juice and mix well
3. Strain mixture for a smooth finish

Fill the Ramekins

1. Pour custard evenly into ramekins

Bake in a Water Bath

1. Place ramekins in a baking tray
2. Place the tray in the oven
3. Pour hot water into tray halfway up the ramekins
4. Bake 30-35 minutes until the centre has a slight wobble

Cool and Chill

1. Remove ramekins from water
2. Cool to room temperature
3. Cover with cling wrap
4. Refrigerate for at least 2 hours

Caramelise the Top

1. Remove brûlée from fridge just before torching
2. Sprinkle a thin, even layer of sugar over the surface (about 1-1.5 tbsp)
3. Tilt and rotate ramekin to ensure full coverage
4. Use a blowtorch on a medium blue flame
5. Hold flame around 8 cm above the surface
6. Move in slow circles - do not stay in one spot for too long
7. Sugar will melt, bubble, turn golden then deepen slightly
8. Stop when all caramelisation is a deep amber, not a dark brown
9. Let sit for 1 minute to harden to a crisp shell