Orange and Cinnamon Brulee
RECIPE BY:
Matt Sinclair
INGREDIENTS :
- Coles 500ml thickened cream
- 5 XL egg yolks
- ½ cup caster sugar + extra for dusting
- ½ tsp ground cinnamon
- Zest of 3 oranges
METHOD :
- 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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