Little Crème Brûleé
Prep: -
Cook: -
Servings: -
These delicious little Creme Brulees need to be made ahead and chilled before caramelising the topping making them perfect for dinner parties.
Ingredients
- 600ml cream
- 1 orange rind, grated
- 8 egg yolks
- 1/4 cup CSR Caster Sugar
- 4 heaped tbs CSR Demerara Sugar
Method
- Place cream & grated orange rind in a saucepan. Gently heat until just about to boil but do not boil. Beat egg yolks & CSR Caster Sugar together in a bowl until pale & thick. Pour the hot cream into this and beat well. Clean & dry saucepan, then return the custard mixture to the saucepan. Stir over medium heat until it thickens, about 10 mins. Divide evenly between the 4 ramekins & refrigerate until cold to set, preferably overnight
- To serve, sprinkle CSR Demerara Sugar over the set custard & caramelise with a blowtorch or under a preheated hot grill. The demerara will melt like toffee and set hard if left to cool.
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