A wonderfully zesty, creamy, but not-too-sweet recipe for perfect pudding deliciousness. My Blood Orange Crème Brûlée with Palm Sugar Crust features cream, cinnamon, vanilla, and blood orange under a thin, golden crust of fragrant coconut palm sugar. Heaven.
750ml thin cream
1 cinnamon stick
7 egg yolks – preferably organic and free-range
1 vanilla bean, split – ½ tsp vanilla extract can be substituted
½ cup caster sugar
1 blood orange, rind grated
¼ cup fresh blood orange juice
½ cup finely chopped palm sugar
1 tbsp plain flour
Preheat oven to 150C
Place six ¾ cup capacity ovenproof dishes on a baking tray. Set aside.
Place cream, cinnamon, vanilla, and the orange rind in a saucepan over medium heat. Cook, stirring for 5 or so minutes until the mixture begins to simmer – be careful not to boil. Remove from the heat and allow to infuse for 15 minutes. Strain the infused cream mixture through a sieve into a jug. Using the back of a knife, scrape the vanilla seeds from the bean into the cream.
Whisk together the egg yolks, caster sugar and flour until pale and creamy.
Whisk the cream mixture into egg-yolk mixture. Stir in orange juice until combined. Pour among ovenproof dishes.
Pop into the preheated oven and bake for 30 minutes or until just set. Remove from oven and set aside for 2 hours to cool. Cover and place in the fridge for 4-6 hours to set – or overnight.
Sprinkle brûlées with palm sugar, then cook under a hot grill or use a kitchen blowtorch to caramalise the tops. Serve immediately.