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Orange and Cinnamon Crème Brulee

Orange and Cinnamon Crème Brulee

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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, 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 to form caramelised crust to serve.

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