For honey flavoured crème brûlée’s, replace half the sugar with honey and serve with a nut praline of your choice.
zest of 2 oranges
2 whole eggs plus 8 yolks
60ml of Grand Marnier
Preheat the oven to 96°C on the Full Steam function.
Rub the orange zest into the sugar to release the oils.
On a cooktop, bring the cream, milk and sugar to a simmer and take off the heat.
Whisk the eggs briefly to break up the yolks and add the slightly cooled mixture to the eggs while mixing with a spatula. Use a spatula instead of a whisk to avoid aerating the mixture.
Add the Grand Manier to the mixture and divide evenly between 8 ramekins. Cover each ramekin with cling film to stop condensation forming on the surface.
Place in the oven and cook for 25 minutes or until just about set. (If the mixture has been refrigerated prior to cooking, allow for an extra 5 minutes cooking time).
Sprinkle castor sugar over the cooled crémes and brûlée with a kitchen torch to caramelize the sugar.