Orange Scented Creme Brulee
with Almond Tuilles

600ml thickened cream

zest of 1 orange, finely grated

1/3 cup (75g) CSR Raw Caster Sugar

4 egg yolks

6 tsps CSR Demerara Sugar

Preheat oven to 160°C conventional (140°C fan forced).
Heat cream and orange zest in a small saucepan until just starting to simmer. Do not boil. Strain through a fine sieve into a jug.
Lightly whisk raw caster sugar and egg yolks together. Add hot cream, whisking continuously. Pour into 6x150ml heatproof dishes.
Place dishes in a large baking pan on oven shelf and add enough boiling water to come halfway up the sides of the dishes. Bake for about 30 mins or until custard is just set. Remove dishes immediately from the water bath (bain marie), cool and refrigerate for 2-3 hrs.
Just before serving, sprinkle with Demerara sugar and place under a hot grill for 2-3 mins or use a blowtorch until tops are golden and caramelised. Serve with Almond Tuilles.

Almond Tuilles

3 egg whites

½ cup (140g) CSR Raw Caster Sugar

30g plain flour

30g butter, melted

¼ cup flaked almonds

Preheat oven to 180°C conventional (160°C fan forced). Line two baking trays with baking paper
Mix egg whites with a hand whisk until just frothy. Add raw caster sugar and whisk until combined. Gently fold through flour and stir in cooled melted butter.
Drop teaspoonsfuls of the mixture onto prepared trays and flatten with knife until 3cm in size. Allow room for spreading between each biscuit.
Sprinkle with flaked almonds and bake for 5 mins or until golden on the edges. Remove from the tray and cool over a rolling pin to create a curl shape. Store in an airtight container.

Serves: 6

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