Mini-Orange-Crème-Brûlée

Ingredients

Directions

1. 1

   Orange hot wash, rub dry and tear off zests. Put it in a pot with cream and milk. Bring to the boil, then let cool down

2. 2

   Whisk the egg yolks and sugar with the whisk of the hand mixer until the mixture turns white. Add to the orange cream while stirring. Pour cream through a sieve. Crumble the speculoos and distribute into 6 ovenproof moulds. Pour cream on top

3. 3

   Place the ramekins on the fat pan of the oven. Pour water into the fat pan until the moulds are approx. 2/3 full of water. Bake in the preheated oven (electric cooker: 125 °C/ convection oven: 100 °C/ gas: see manufacturer) for 50-60 minutes. Cream should have set. Leave to cool down

4. 4

   Shortly before serving, sprinkle the Crème-Brûlée with cane sugar and let it caramelize under the oven grill