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Orange & ginger crème brûlée with Cointreau-flambé oranges
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600ml tub double cream
100ml whole milk
2 vanilla pods (split lengthways, seeds scraped out with a sharp knife)
5cm piece fresh ginger, peeled and cut into 4 slices
7 egg yolks
160g caster sugar
Preheat the oven to 150°C, gas mark 2. Using a very sharp knife or vegetable peeler, emove the zest from oranges and set aside.
In a heavy-based pan, heat the cream, milk, vanilla pods and seeds, ginger and orange zest over a low heat. Bring just to the boil then take off the heat and pass through a sieve.
Whisk the yolks and 100g of the caster sugar until pale and fluffy. Still whisking, add a third of the cream mixture until you get a smooth mix. Add the rest of the cream, stirring constantly.
Pour or ladle the mixture into 6x200ml ramekins. Place the ramekins in a deep baking tray and add water to the tray until it is halfway up the ramekins.
Bake in the oven for 35-40 minutes. They should be firm but still with a bit of movement. You can keep the brûlées in the fridge at this stage until they are ready to serve.
To serve, top with the remaining caster sugar and then flash under a very hot grill until the sugar melts and caramelises giving you a gorgeous crunchy crust. Or, if you have a chef's blow torch, use it to melt the sugar.
De Bortoli Noble One Batrytis Semillon 2007/2008 NSW, Australia.
Typical values per serving:
Champteloup Sauvignon Blanc
This recipe was first published in December 2011.