Recipes and Cooking

Orange and Cinnamon Crème Brulee

Preparation time 15 mins Serves 4 people


  •            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


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.