Name: Orange and Cinnamon Crème Brulee Recipe - Australian Eggs
Total time: 15 min
Yield: 4
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

Orange and Cinnamon Crème Brulee

Preparation time 15 mins
Serves 4 people
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Publication 1 June 2021
Categories
- Desserts
- Vegetarian

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

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 to form caramelised crust to serve.