Foolproof Orange and Vanilla Creme Brulee

Instructions

• 1

  Place the cream, milk and vanilla in a saucepan. Using a microplane grate over the orange zest to capture the oil and aroma. Bring to a boil over medium heat then immediately remove from the heat. Stand for 5 minutes to infuse.

• 2

  Insert the wire rack in the middle position. Set the oven to Bake, Convection, 100°C, for 1 hour and press Start to preheat. Meanwhile, continue to the next step.

• 3

  Whisk the egg yolks and sugar until just combined. The sugar will burn the egg if it’s whisked and allowed to stand for too long so immediately pour the warm cream into the egg yolks.

  Tip: Avoid over-whisking as it will aerate the mixture too much.
• 4

  Pour the custard through a fine sieve and stand for 1 minute. This removes air bubbles and creates a smooth custard.

• 5

  Place 4 x 180ml ramekins (9cm diameter x 4cm deep) on the pizza pan and pour in the custard until three-quarters full.

• 6

  Once preheated, place the pan in the oven. Pour the remaining custard into the ramekins to avoid spilling. Using a blow torch, carefully run the flame across the top to remove air bubbles. Slowly slide the rack into the oven and cook for 1 hour. After 40 minutes cooking, carefully rotate the pan and continue cooking.

• 7

  The custard should have a slight wobble in the center. Cooked for too little, the custard will not set. Cooked for too long, the custard will curdle. If it’s not ready, cook a little longer.

• 8

  Cool for 10 minutes then refrigerate uncovered, for at least 6 hours or overnight.

• 9

  Evenly spread the demerara sugar over each custard then tip out the excess and clean the edges. Using the blow torch, carefully run the flame across the sugar until caramelized. Stand for 5 minutes to set.