Recipe Orange creme brulee with palm sugar crust : Practical and Delicious

Recipe Orange creme brulee with palm sugar crust : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Orange creme brulee with palm sugar crust. You are currently reading Recipe Orange creme brulee with palm sugar crust : Practical and Delicious. This recipe is the creation of the chef Amanda Kelly. Recipe Orange creme brulee with palm sugar crust requires 15m, cook 40m and serve 6. Caution: allergy Contains milk, egg and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Add an element of fun to your next dinner party with these zesty creme brulees. Everyone will love cracking through the caramel on top to discover the creamy custard underneath.

Ingredients:

8 Ingredients

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  750ml (3 cups) thin cream
  
  
  


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  1 vanilla bean, split
  
  
  


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  7 egg yolks
  
  
  


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  100g (1/2 cup, firmly packed) brown sugar
  
  
  


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  Pinch of ground cinnamon
  
  
  


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  2 tsp finely shredded orange rind
  
  
  


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  60ml (1/4 cup) fresh orange juice
  
  
  


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  80g (1/2 cup) finely chopped palm sugar
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

6 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 150C. Place six 185ml (3/4 -cup) capacity ovenproof ramekins in a large roasting pan.
  
  
  


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  Step 2
  
  
  
  
  Place cream and vanilla bean in a saucepan over medium heat. Cook, stirring, for 5 minutes or until mixture comes to a simmer (do not boil). Strain through a sieve into a jug. Use a knife to scrape vanilla seeds into the cream.
  
  
  


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  Step 3
  
  
  
  
  Meanwhile, use a balloon whisk to whisk together egg yolks, brown sugar and cinnamon in a bowl until combined.
  
  
  


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  Step 4
  
  
  
  
  Whisk hot cream mixture into egg-yolk mixture. Stir in orange rind and juice until combined. Pour among ramekins. Pour enough boiling water into pan to reach halfway up the sides of ramekins.
  
  
  


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  Step 5
  
  
  
  
  Bake in preheated oven for 30 minutes or until just set. Remove from oven. Remove ramekins from roasting pan and set aside for 2 hours to cool. Cover and place in the fridge for 6 hours to set.
  
  
  


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  Step 6
  
  
  
  
  Preheat grill on high. Sprinkle brulees with palm sugar. Cook under grill, about 6cm from heat source, for 2-3 minutes or until sugar bubbles and caramelises. Serve immediately.
  
  
  

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