Friday, March 21, 2008

Orange Zest Crème Brûlée

I know I've just written up an orange-blossom crème brûlée with cardamom, but this variant was lovely too, so I thought I'd post it too.
Simply follow this basic recipe with the addition of adding zest of one medium orange to the scalding milk-cream mixture. Allow to infuse an extra minute or two. When stirring the cream in with the eggs use a tea-sieve or strainer to remove the est, unless you are a fan of the bitterness/texture that it lends the creams. If so, you can opt to chop the zest into fine pieces for better distribution.
Garnish with long strings of zest once burnt.

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