Crème brûlée with coffee and orange
Preparation for 4 persons
300 ml cream
200 ml freshly-made,
strong coffee
Grated zest of an orange
1 vanilla pod
200 g / 1½ oz. sugar
6 egg yolks
Place the cream, greated orange, extracted contents of the vanilla pod and coffee into a saucepan and bring to the boil. Remove from the heat. Whisk the egg yolks with 125 g (4½ oz.) of sugar, and stir into the hot (but no longer boiling) liquid. Pour the resulting mixture into ovenproof form, and place them in a large ovenproof dish, filled with water almost up to the brims of the form. Bake in a pre-heated oven for 25–30 minutes (with circulating fan heater: 125°C / 260°F; with bottom and top heating: 150°C / 300°F) Allow each crème brûlée to cool down and then sprinkle the rest of the sugar on top. Return briefly to the oven and grill until the sugar caramelizes.
