Orange And Cardamom Creme Brulee
Crème brûlée always looks fantastic in a restaurant, but can be scary to make at home, right?
Wrong! This easy recipe for the classic french dessert is flavoured with orange and cardomom. And just wait until your guests find the secret orange segments at the bottom of the dish!
- 2 oranges
- 600 ml double cream
- 8 cardamom pods
- 6 egg yolks
- 80 g caster sugar
Preheat the oven to 160°C.
Zest 2 oranges before cutting away the skin and rind.
Segment the oranges into pieces, avoiding the pith.
Infuse And Warm Cream
Crush the cardamom seeds and put into a pan with the zest, and cream.
Warm over a gentle heat until boiling.
Make Creme Anglaise
Beat the yolks and sugar in a bowl with a whisk.
Strain the boiling cream through a sieve onto the egg yolks as you continue to whisk.
Line a deep roasting tin with a clean tea towel and place 6 ramekins on top.
Divide the orange segments into 6 ramekins then pour the cream over the segments.
Boil a kettle and half fill the roasting tin with the hot water.
Bake Then Chill
Place carefully into the oven and bake for 30 minutes until just set but still with a little wobble.
Remove from the roasting and chill for at least 4 hours to set.
Caramelise Then Serve
Pour some castor sugar on top of each set cream and caramelise with either a blow torch or under a very hot grill then serve.
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