Orange and Cinnamon Brulee


Matt Sinclair



  • Coles 500ml thickened cream
  • 5 XL egg yolks
  • ½ cup caster sugar + extra for dusting
  • ½ tsp ground cinnamon
  • Zest of 3 oranges


  • Pre-heat oven to 130C, fan forced.
  • Fill jug with water and boil.
  • Heat cream in a saucepan until simmering.
  • While cream is coming to temperature, combine egg yolks, sugar, cinnamon and zest in a bowl. Whisk until pale and fluffy.
  • Gradually pour hot cream into egg mixture, ensuring to whisk constantly to combine. Once all cream is incorporated, use a wooden spoon to continue to infuse orange zest and to start removing excess air bubbles.
  • Strain custard into a jug and divide amongst 4 ramekins and place into a large baking tray, fill tray half way up with boiling water. Place tray into oven and bake for 50 – 60 minutes. Custard should have a slight wobble when ready.
  • Chill brulees in the fridge for 4-6 hours.
  • Dust with an even layer of caster sugar and blowtorch until burnt caramel.

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