Orange and Vanilla Crème Brûlée

Instructions

• 1Place the cream, milk and vanilla in a saucepan and grate over the orange zest to capture the oil and aroma. Bring to a boil over medium heat and immediately remove the pan. Stand for 5 minutes to infuse.
• 2Insert the wire rack into position 5.
• 3Whisk the egg yolks and sugar until just combined. The sugar will burn the egg if it’s whisked and allowed to stand for too long so immediately pour the warm cream into the egg yolks. Over whisking will aerate the mixture too much.
• 4Pour through a fine sieve and stand for 1 minute. This removes air bubbles and creates a smooth custard.
• 5Place the ramekins on the pizza pan and pour in the custard until three-quarters full.
• 6Once preheated, place the ramekins in the oven. Pour in the remaining custard to avoid spilling. Using a blow torch, carefully run the flame across the top to remove air bubbles. Start the timer. When the Rotate Remind signals, carefully rotate the pan and continue cooking.
• 7The custard should still have a slight wobble in the center when cooked. Cooked too long, and the custard will curdle. Cooked too little, and the custard will not set. Cool for 10 minutes then refrigerate for at least 6 hours or overnight.
• 8Evenly spread out the demerara sugar over each custard. Tip out the excess and clean the edge. Using the blow torch, carefully run the flame across the sugar until caramelized. Stand for 5 minutes to set.