Citrus touch will transform this classic luxury dessert

CREME BRULEE

By The Crema Caravan

THE Crema Caravan will be at this year’s Edinburgh Food Festival running from July 26-30 in George Square Gardens. Now in its third year, the festival celebrates the finest of Scotland’s food and drink.

Serves 4-6

INGREDIENTS

500ml double cream

100ml whole milk

1 orange (zest only)

1 lemon (zest only) 1 cinnamon stick

1 vanilla pod

6 large egg yolks

60g caster sugar (plus extra for topping)

Pinch of salt

METHOD

1 Preheat the oven to 140°C or gas mark 1.

2 Place ramekins into a deep roasting tray.

3 Put cream, milk, orange zest, lemon zest, cinnamon and a pinch of salt into a heavy based pan. Split the vanilla pod and scrape out the seeds, adding the seeds and pod into the cream mix. Set aside for a minimum of 20 minutes to help infuse.

4 Place the cream mix on a medium heat, stirring occasionally, keep a very close eye as when it reaches a gentle simmer take it off the heat.

5 Separate your eggs and put the yolks into a medium sized heatproof bowl.

6 Gently whisk your egg yolks to break them up, add the sugar to the yolks and whisk gently to incorporate fully. 7 Now strain one-quarter of the hot cream through a fine sieve on to the egg and sugar mix, stirring gently to temper the egg mix. Strain the remainder of the hot cream onto the egg mix, stirring well to combine.

8 Any bubbles on the surface of the mix can be removed with a quick blast of a blowtorch or skim them off with a large spoon.

9 Strain mix again into a large jug and fill the ramekins with the mix.

10 Carefully fill the tray with boiling water until the waterline is one-third up ramekins.

11 Cover loosely with tinfoil and carefully place in the preheated oven for 30-40 minutes (less if using shallow ramekins). 12 To check they are ready tap the side of the ramekin and they should wobble like a set jelly.

13 Carefully remove tray from oven and place the ramekins on a cooling rack.

14 Leave to cool to room temperature, cover with cling film and place in the fridge to set overnight.

15 When you are ready to eat, sprinkle with caster sugar and place under a hot grill until the sugar caramelises.