Orange and cinnamon crème brulee

Preparation time: 15 minutes

Serves: 4 

Ingredients:

• 6 egg yolks

• 1 cup of cream

• 1 ½ cups low fat milk

• ½ an orange, rind removed with peele

• 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

Step 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.

Step 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.

Step 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.

Step 4 Strain the mixture through a fine sieve into a clean jug. Pour mixture into ramekins and refrigerate for 3 hours or until set.

Step 5 Sprinkle evenly with sugar and caramelise with a blowtorch or place under a hot grill.

Recipe courtesy of eggs.org.au