Preparation time: 15 minutes
• 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