Orange créme brulee

by Ed Halmagyi


  • 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.

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