Wednesday, 12 May 2010

Orange Crème Brulee with Candied Orange Zest

Try this light and very fresh orange brulee, it looks so impressive but is easy to make.  The candied orange zest is lovely, sweet and not at all bitter as you sometimes expect with citrus fruits.


Serves 6-8

500ml double cream
30g icing sugar, sifted
2 vanilla pods, split
Finely grated zest and juice of 1orange
7 egg yolks
180g caster sugar


Preheat the oven to 170C/325F/gas3

Put the cream into a pan, scrape in the seeds from the vanilla pods and add to the pan with the finely grated orange zest, heat to simmering point. Beat the egg yolks with the caster sugar until pale, add the orange juice and stir in the cream.  Pour the cream mixture into shallow ramekins. Bake in a Bain-Marie, for about 25 minutes, until lightly set. Remove from the oven and leave until lukewarm. Sprinkle the icing sugar over the top and caramelize under a preheated grill, set at maximum, or with a kitchen blow torch. Leave until topping has cooled and hardened.

For the candied orange zest

1 orange, zest only
1 tbsp sugar

Wash the orange and cut into fine strips with a zester.  Place in a saucepan and cover with cold water.  Bring to the boil and simmer for 2 minutes. Drain.

Return the zest to the pan with the sugar and just enough water to cover, simmer gently over a medium heat until all the liquid has evaporated.  Be careful not to let the sugar caramelise.  Cool completely.

 To serve:
Garnish the brulee with candied orange zest and a sprig of mint.

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