Recipe Laura Bakhtiarian | Photos Naomi Giatas
Impress your guests with this traditional Spanish twist on a crème brûlée!
Time 25 minutes + 4 hours setting times
Serves 5
Ingredients
- 3 large Foodland Fresh Oranges
- 500g thickened cream
- 250ml milk
- 3 cinnamon sticks
- 1tbsp vanilla bean paste
- 8 egg yolks
- 1¼ tbsp plain flour
- 112g caster sugar
- Extra caster sugar, for caramelisation
Method
- Use a small, sharp knife or peeler to remove thin strips of peel from the oranges and set aside.
- Segment the oranges, removing all of the skin and pith. Reserve the segments for serving.
- In a medium saucepan, combine the cream, milk, cinnamon sticks, vanilla extract and orange peels. Heat mixture gently over medium heat until it just begins to boil. Remove from the heat, allow to cool slightly, then strain out the solids. Set aside the liquid mixture to cool and discard the solids.
- In a large bowl, whisk together the egg yolks, flour and caster sugar until pale and slightly thickened.
- Gradually pour in the cooled cream mixture, whisking constantly until smooth.
- Return the mixture to a clean saucepan over medium heat. Stir constantly for 4–5 minutes, or until the custard creates a thick coat on the back of a spoon.
- Pour the custard evenly into five shallow ramekins, then refrigerate for 3–4 hours, or until set.
- Just before serving, sprinkle ½ a tablespoon of caster sugar over each ramekin of custard. Then caramelise with a blowtorch or under a very hot grill until golden and crisp.
- Serve with the reserved orange segments on the side.
We used: Foodland Fresh Oranges
Foodland Fresh Oranges are a testament to their commitment to quality produce. Carefully selected for peak freshness and flavour, each orange delivers juicy, vibrant citrusy goodness. Perfect for lunch boxes, fresh-squeezed juice or an easy snack on the go, they’re a simple and reliable staple for your fruit bowl.
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