Crème brûlée with blood orange and wholemeal tuile

Preparation info
  • Serves


    • Difficulty


Appears in
The Richard Corrigan Cookbook

By Richard Corrigan

Published 1999

  • About

This has a wonderful unctuous texture, quite different from that of a crème brûlée baked in a bain marie. When blood oranges are not available, you can use ruby or pink grapefruit, or even a mixture of citrus, to give a tart contrast to the rich cream.


  • 500 ml double cream
  • 1 vanilla pod, split open
  • grated zest of 1 large


Pour the cream into a heavy-based saucepan. Scrape the tiny seeds out of the vanilla pod into the cream, then add the pod too, together with the orange zest. Heat until bubbles start to form round the edge of the pan, then remove from the heat, cover the pan and set aside to infuse for 20 minutes.

Meanwhile, whisk the egg yolks with 70 g of the sugar until thick and a pale lemon colour.