« Crème Brûlée à la Fleur d'Oranger »

Preparation Time : 20 minutes
Baking time: 1 hour
Serves : 8 pers.

Ingredients

• 6 egg yolks
• 1/2 cup sugar
• 2 cups heavy cream
• 2 cups whole milk
• 1 teaspoon bourbon vanilla extract
• 1 Tablespoon orange flower water
• 8 Tablespoons Sugar in the Raw

• PREPARATION:
  Preheat oven to 250°F.

Method

1. Pour the cream and milk into a saucepan and heat over medium heat until bubbles begin to form around the edges of the pan. Set aside for 15 minutes.

2. Whisk the egg yolks and sugar together until pale.

3. Strain the cream/milk mixture and whisk into the egg yolk mixture.

4. Stir in the vanilla and orange flower water.

5. Pour into 8 small ramekins.

6. Place the ramekins into a large baking dish and pour in enough hot water to come halfway up the side of the ramekins. Bake for 1 hour or until the custard is set.

7. Remove the ramekins and allow to cool to room temperature then refrigerate for at least 2 hours .

Tips : Before serving, sprinkle the top of each ramekin with brown sugar and use a torch to caramelize the sugar.

Bon Appetit !