orange zest and vanilla bean crème brûlée
in my opinion crème brûlée is one of the best desserts ever created. i always imagined cooking it would be a hard and scary process, but it's actually way easier than I expected and uses minimal ingredients. although the first time i ever made it i attempted to caramelise the top under my grill, because my torch was a dud, and completely melted the custard (it still tasted good though).
it's perfect if you are entertaining because you can make it the day before and keep it in the fridge overnight and all you need to do on the day is caramelise the sugar. your friends and family will think you are a culinary master.
i love the classic vanilla bean, but i've been enjoying infusing it with some different flavours like lavender or pistachio paste. i am currently loving the subtle zest of orange through it. here is an easy recipe for you to try :) i only make a couple of small ramekins at a time but you can double, triple or quadruple the recipe to suit your needs/cravings.
INGREDIENTS (2 small serves)
3 egg yolks at room temperature
1/4 cup castor sugar
1 cup of full whipping cream (no less than 35% fat)
1 vanilla bean pod
zest of an orange
crème brûlée ramekins
1 / preheat oven to 160 degrees celsius. in a pan add cream, scraped vanilla bean pod and orange zest. bring almost to a boil. once hot and tiny bubbles start to form, turn heat off.
2 / in a pouring jug add your egg yolks and sugar and whisk.
3 / combine cream mixture and egg. gradually add a little bits of the warm cream to temper the eggs then strain the rest of the mixture straight in and whisk.
4 / pour into ramekins and put them into a baking tray and fill tray with warm water. bake for 30-40 minutes (depending on the size of your ramekin) until the middle doesn't jiggle.
5 / take out and let cool at room temperature for half an hour then cover with glad wrap and refrigerate for minimum 2 hours or overnight
6 / when ready to serve dust some castor sugar on top and caramelise with your blow torch creating the iconic crispy burnt top <3
bon appetit! xx