Orange Creme Brulee

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Orange zest		1
Orange brandy or liqueur		1 tbsp
Orange juice		1/2
Caster sugar		50g
Egg yolks		3
Double cream		300ml
Vanilla extract		as required
Brown or demerara sugar		4 tbsp
Candied orange peel		as required

Method

Prep

15min

Cook

50min

Preheat the oven 170C (Gas mark 3).

Put the egg yolks into a bowl. Add the orange juice, caster sugar and orange brandy (like Cointreau) and mix well.

Put the double cream and orange zest into a pan and heat almost to the boil.

Add Step 3 into Step 2 and mix well. If necessary, pour through a sieve to get a smooth liquid. Transfer to small ramekin dishes.

Place Step 4 onto a baking tray and pour hot water in the tray around and up to half the height of the dishes.

Put in the oven for 30 minutes until set.

Allow to cool then put in the fridge.

Place the brown sugar evenly over the surface and use a blowtorch to scorch the surface. Allow to cool before serving.

You can garnish with the candied orange peel if you like.

How to make candied orange peel:you need 1 orange and 1/3 cup sugar.

Peel the orange and cut into fine strips or use a zester.

Put into a small pan and enough water to cover. Bring to the boil gently on a low to medium heat then drain the water away. Repeat again.

Now add the sugar and 1/2 cup of water and bring to the boil on a low to medium heat to dissolve the sugar.

When it boils, turn the heat down to low and cook for 8 minutes until the peel become translucent then turn the heat off and allow to cool.

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