- 400ml milk
- 400ml thickened cream
- 6 oranges, zested
- 210g caster sugar
- 12 egg yolks
- 2 tsp orange blossom water
- ½ cup Demerara sugar
- melon salad and ice cream, to serve
1 Preheat oven to 100°C. Pour the milk, cream, zest and sugar into a pot and set over a medium heat. Simmer for 3 minutes, stirring constantly. Remove from the heat and whisk into the yolks and orange blossom water.
2 Strain the mixture through a fine sieve and pour into four gratin dishes. Bake for 30 minutes until just set, then transfer immediately to the fridge for 2 hours, or until set firmly.
3 Sprinkle the tops of the custards with Demerara sugar and place under the grill or sear with a blowtorch until the sugar caramelises. Serve with melon salad ands ice cream.
PROFESSIONAL TIP: When caramelising the top of the crème brulee, add the Demerara sugar a tablespoon at a time, for the crispest and most even caramel.