Name: Crème brûlée with blood orange and wholemeal tuile
Yield: Serves 6-8
Ingredients: 1 vanilla pod, split open; 500 ml double cream; 6 large egg yolks; grated zest of 1 large orange; Wholemeal tuiles; about 200 g caster sugar; 4 blood oranges

Preparation info

Serves
6-8

Difficulty
Medium

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.

Ingredients

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

Method

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.