Ingredients
For the crème brulée
700ml/1 pint 5¼fl oz double cream
300ml/10¾ fl oz full-fat milk
2 vanilla pods, split, seeds scraped out with a knife
10 free-range egg yolks
150g/5¼oz caster sugar
4 blood oranges, zest only
250g/8¾oz caster sugar
For the blood orange sauce
200g/7¼oz caster sugar
4 blood oranges, segmented, juice reserved
Preparation method
1.Preheat the oven to 160C/320F/Gas 3. Heat the double cream and milk in a heavy-based pan. Add the vanilla pods and seeds to the cream and milk.
2.In a bowl, whisk the egg yolks with the sugar and orange zest until thick and pale.
3.Just before the cream and milk mixture has boiled, remove it from the heat and pour a little into the egg and sugar mixture. Whisk to combine. Add the egg and sugar mixture to the main milk and cream mixture and mix well.
4.Strain the mixture into four individual ramekins. Place the ramekins into a deep baking tray and pour hot water into the tray until the water reaches halfway up the sides of the dishes (this is called a bain-marie). Place the bain-marie in the oven and cook for about 40 minutes, or until just set.
5.Heat the sugar in a dry pan until a caramel forms (do not stir). Pour the caramel on to a silicone baking sheet and leave to cool.
6.Once cooled, place the cooled caramel into a food processor, and blend until almost powder. Sprinkle the caramel onto the set crème brulées.
7.When ready to serve, use a mini-blow torch to melt the top and form a caramel.
8.For the blood orange sauce, melt the sugar in a dry pan. Once the sugar has become a caramel, add the orange juice and stir to incorporate. (NB: Be careful because the mixture will split.) Just before serving, add the blood orange segments.
9.Serve the crème brûlées with the blood orange segments on the side.
Source: http://www.bbc.co.uk/food/recipes/orangescentedcremebr_91387
For the crème brulée
700ml/1 pint 5¼fl oz double cream
300ml/10¾ fl oz full-fat milk
2 vanilla pods, split, seeds scraped out with a knife
10 free-range egg yolks
150g/5¼oz caster sugar
4 blood oranges, zest only
250g/8¾oz caster sugar
For the blood orange sauce
200g/7¼oz caster sugar
4 blood oranges, segmented, juice reserved
Preparation method
1.Preheat the oven to 160C/320F/Gas 3. Heat the double cream and milk in a heavy-based pan. Add the vanilla pods and seeds to the cream and milk.
2.In a bowl, whisk the egg yolks with the sugar and orange zest until thick and pale.
3.Just before the cream and milk mixture has boiled, remove it from the heat and pour a little into the egg and sugar mixture. Whisk to combine. Add the egg and sugar mixture to the main milk and cream mixture and mix well.
4.Strain the mixture into four individual ramekins. Place the ramekins into a deep baking tray and pour hot water into the tray until the water reaches halfway up the sides of the dishes (this is called a bain-marie). Place the bain-marie in the oven and cook for about 40 minutes, or until just set.
5.Heat the sugar in a dry pan until a caramel forms (do not stir). Pour the caramel on to a silicone baking sheet and leave to cool.
6.Once cooled, place the cooled caramel into a food processor, and blend until almost powder. Sprinkle the caramel onto the set crème brulées.
7.When ready to serve, use a mini-blow torch to melt the top and form a caramel.
8.For the blood orange sauce, melt the sugar in a dry pan. Once the sugar has become a caramel, add the orange juice and stir to incorporate. (NB: Be careful because the mixture will split.) Just before serving, add the blood orange segments.
9.Serve the crème brûlées with the blood orange segments on the side.
Source: http://www.bbc.co.uk/food/recipes/orangescentedcremebr_91387
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