Orange and cinnamon crème brûlée

With just dash of orange and a drop of cinnamon this classic dessert gets a gourmet transformation.

Serves: Four

Preparation time: 15 minutes

Cooking time: 10 minutes (plus time for cooling and setting)

Ingredients:

• 6 egg yolks
• 1 cup of cream
• 1 ½ cups low fat milk
• ½ an orange, rind removed with peeler
• ½ a lemon, rind removed with peeler
• 1 cinnamon quill
• 1 vanilla bean split in half and seeds scraped out
• ⅓ cup caster sugar, plus caster sugar for dusting

Method:

1. Combine the milk, cream, orange and lemon rind, cinnamon and vanilla bean seeds in a medium sized saucepan and bring to the boil. Turn off the heat and set aside.
2. In a separate bowl, whisk egg yolks and sugar until thick and pale.
3. Pour the slightly cooled milk mix into the egg mix and combine well with a whisk.
4. Return mix back into the saucepan, heat and stir with a wooden spoon until thick and mixture coats the back of a wooden spoon – do not over heat or boil as this will curdle the egg.
5. Strain the mixture through a fine sieve into a clean jug.
6. Pour mixture into ramekins and refrigerate for 3 hours or until set.
7. Sprinkle evenly with sugar and caramelise with a blowtorch or place under a hot grill.

Recipe supplied by Australian Eggs.

If you're a bit of a sweet tooth, you should check out our Bluberry cheesecake recipe.