Orange Crème Brûlée

_INGREDIENTS:

• 8 egg yolks
• 700 ml cream
• Zest of 2 oranges
• 110 g caster sugar
• 2 tsp vanilla essence
• 30 g brown sugar (for the topping)

_{INSTRUCTIONS:}

1. Separate the egg yolks from the whites (save the whites for pavs or meringues).
2. Pour the cream into a saucepan. Wash the oranges and add the zest to the cream. Heat gently until hot, but do not boil. Remove from the heat and let sit for 15 minutes to infuse and cool slightly.
3. In a large bowl, combine the egg yolks and caster sugar. Mix until just combined — avoid over-mixing or incorporating air.
4. Slowly pour the warm cream into the egg mixture, whisking gently as you pour. Add the vanilla and whisk until smooth and fully combined.
5. Preheat the oven to 160°C (fan 150°C).
6. Place a medium ovenproof dish into a deep baking tray. Carefully pour boiling water into the tray so it comes halfway up the sides of the dish.
7. Pour the custard mixture through a sieve into the ovenproof dish. Carefully place the tray in the oven.
8. Bake for 35–40 minutes, until just set around the edges but still slightly wobbly in the centre.
9. Remove from the oven and allow to cool. Refrigerate overnight to fully set.
10. To finish - Torch method (best control): Sprinkle an even layer of brown sugar over the surface. Using a kitchen torch, melt the sugar in small circular motions until bubbling and deep golden. Let sit for 1–2 minutes to harden.
11. Grill method (no torch): Preheat the grill to medium. Sprinkle the sugar evenly over the custard and place under the grill. Watch closely and rotate if needed. Once the sugar has melted and caramelised (about 1–3 minutes), remove immediately to avoid overheating the custard.