Orange Crème Brûlée

Ingredients

• 3 large California oranges
• 6 egg yolks
• 6 tbsp sugar
• 400 ml heavy cream
• 2 tbsp freshly squeezed orange juice
• ¼ tsp finely grated orange zest (orange part only)
• Sugar for caramelizing (optional)

Instructions

1. Slice oranges in half and carefully remove the flesh, keeping the shells intact.

2. Whisk yolks and sugar until smooth and pale.

3. Gently mix in cream, orange juice, and zest.

4. Place orange shells in a baking dish and fill with custard.

5. Add hot water halfway up the sides of the shells.

6. Bake at 105°C / 220°F for 60–75 minutes, until the edges are set and the center is slightly jiggly.

7. Chill at least 3 hours — the custard will fully set as it cools. Torch sugar on top before serving if desired.