You will need
- Ramekins x 4
- Large saucepan x 2
- Large bowl
- Large jug
- Roast tray
- Wire whisk
- Strainer
- Kitchen torch
Ingredients
Serves 4
- 370ml single cream
- 3 large free-range egg yolk
- 4 tbsp of caster sugar
- 2 oranges, grated zest from one
- ½ vanilla pod
- 5 tbsp of brown sugar
Preparation Method
100 minutes
- Preheat the oven to 100˚C/Gas mark ¼.
- Squeeze the juice out of two oranges and bring to boil into the saucepan. Reduce the heat and let it evaporate by half.
- Score the ½ vanilla pods lengthways and scrape out the seeds with a knife. Place the seeds with the pods into a saucepan, add cream, reduced orange juice and zest. Gently heat until it just boiling and remove from the heat.
- Meanwhile in a large bowl whisk together the egg yolks and caster sugar until light and fluffy. Whisk in gradually creamy mixture into the eggs.
- Pour the mixture through a strainer into the large jug.
- Divide the custard evenly among 5 ramekins. Place in a roasting tray and add water halfway up the ramekins. Bake until the custards are firm, 35 to 40 minutes.
- Remove from the oven and let cool in the water bath to room temperature. Cover with cling film and refrigerate until well chilled, at least 2 hours.
- To serve, sprinkle each crème brûlée with a tablespoon of brown sugar and caramelise using kitchen torch.