Orange créme brulee

Serves 4 people

Orange blossoms are delicately fragrant and can be used fresh to steep into syrups or desserts, or dried to add to your favourite tea.

  • 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.