A crème brûlée with an exciting, tangy twist.
- 2 blood oranges (segmented)
- 25 g (approx) caster sugar
- juice ½ lemon
- 2 tblsp gran marnier
- 1 l cream
- 10 egg yolks
- 100 g icing sugar
- 1 vanilla pod
- caster sugar
- citrus tuille & vanilla ice cream
- Pre-heat oven to 100°C.
- Heat a shallow saucepan or frying pan, add blood orange segments and its juice to pan.
- Once hot add sugar cook until caramelised. Add lemon juice and Gran Mariner cook for two minutes until golden in colour.
- Place only segments in to each of the ramekin dishes.
- Heat cream in a saucepan with vanilla pod, and 50g of the sugar, bring to the boil.
- Meanwhile mix the egg yolks and remaining sugar together.
- Add the hot liquid to the egg mixture gradually, whisking continuously.
- Mix well and pass through a fine sieve.
- Place ramekins into a roasting tin.
- Fill each of the ramekins with the egg mixture.
- Fill the tin with enough cold water to come two-thirds of the way up the sides of the ramekin
- Place in oven and cook for 30 minutes, until custard is set.
- When set remove from tray and leave to cool, once completely cool they are ready for glazing.
- Using a teaspoon spread enough sugar over the top of each custard to make a smooth thin even layer.
- With a blow torch, burn the sugar until it melts and creates a thin sheet of golden caramel.
- Let the caramel cool and harden before serving.
If using shallower or smaller ramekins remember to reduce the cooking time. Do not let custard boil as this will give it an unpleasant curdled texture.
You can flavour the custard, using a little orange or lemon zest or different oils such as rose or violet. If you do not have a blow torch or a good grill you can caramelise sugar and water and pour over set cooked custard to achieve the same finish. Once wrapped well crème brûlée can be frozen.