AuthorChef Chad
First, crack the eggs separating the yolks fom the whites.
In a sauce pan, pour down the heavy whipping cream, sugar, pinch of salt, vanilla extract and orange zest. Stir to combine.
Add the orange juice, stir and cook in low heat fo 5 mins.
When you see the bubbles in the side of the pan, turn off the heat and rest the cream for 15 mins.
Then when the cream is not hot enough, whisk in the eggyolks.
Preheat Breville oven to 165 Deg C.
In a measuring cup pour in the cream mixture filtering the orange zest.
Place 4 ramekins in a baking pan and pour hot water into the pan until it comes halfway up the side of the ramekins.
Fill each ramekin with the cream, leaving a half inch to the top. Bake for 30 minutes.
Remove from the oven and place on a cooling rack for 20 mins. Then cover it with plastic wrap and chill for 1 hour.
Remove form the refrigerator and top with the remaining sugar. Make sure to use a pastry brush to even out the sugar in the surface.
Using a kitchen torch, caramelize the sugar on top. Keep the torch moving so you don’t burn the sugar.
Finish it off with grilled orange slice and serve. Enjoy!
Ingredients
Directions
First, crack the eggs separating the yolks fom the whites.
In a sauce pan, pour down the heavy whipping cream, sugar, pinch of salt, vanilla extract and orange zest. Stir to combine.
Add the orange juice, stir and cook in low heat fo 5 mins.
When you see the bubbles in the side of the pan, turn off the heat and rest the cream for 15 mins.
Then when the cream is not hot enough, whisk in the eggyolks.
Preheat Breville oven to 165 Deg C.
In a measuring cup pour in the cream mixture filtering the orange zest.
Place 4 ramekins in a baking pan and pour hot water into the pan until it comes halfway up the side of the ramekins.
Fill each ramekin with the cream, leaving a half inch to the top. Bake for 30 minutes.
Remove from the oven and place on a cooling rack for 20 mins. Then cover it with plastic wrap and chill for 1 hour.
Remove form the refrigerator and top with the remaining sugar. Make sure to use a pastry brush to even out the sugar in the surface.
Using a kitchen torch, caramelize the sugar on top. Keep the torch moving so you don’t burn the sugar.
Finish it off with grilled orange slice and serve. Enjoy!