Antigua Creme Brulée
| Servings: 4 |
| Method: |
| Warm milk, cream, orange zest and 1/2 vanilla bean slowly in a small sauce an for 15 to 20 minutes. Mix egg, yolks and sugar until creamy. Add a little of the tepid milk/cream mixture and stir well. Then add the rest of the mixture, pass through a fine sieve and let sit for 30 minutes. Pour into small souffle molds and poach in a water bath, covered with aluminum foil, about 30 minutes at 300 degrees or until set. Cool in a refrigerator for at least two hours. Sprinkle with sugar and caramelize sugar with a propane blow torch just before serving. |
| Ingredients: |
| 1 C. cream
1 C. milk 1/4 C. sugar Zest of 1 orange 1/4 C. Merryvale 'Antigua' 1/2 fresh vanilla bean 1 whole egg 4 egg yolks |