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Giới thiệu
Ingredients
* 500ml heavy cream
* 150ml whole milk
* 1 vanilla bean, split and scraped, or 1 tsp vanilla extract
* Zest of 2 oranges
* 6 large egg yolks
* 100g granulated sugar, plus extra for topping
Steps
* Preheat your oven to 150°C (300°F).
* Gently heat the heavy cream, milk, vanilla bean, and orange zest in a saucepan. Do not boil.
* In a separate bowl, whisk the egg yolks and 100g sugar until well combined.
* Remove the vanilla bean from the cream mixture. Slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly.
* Strain the custard through a fine-mesh sieve into a measuring jug to remove any solids.
* Pour the custard into four small ramekins. Place the ramekins in a large baking dish and fill the dish with hot water until it comes halfway up the sides of the ramekins.
* Bake for 30-40 minutes, or until the custard is just set with a slight wobble in the center.
* Let the crème brûlée cool to room temperature, then refrigerate for at least 4 hours.
* Before serving, sprinkle a thin, even layer of sugar over each custard. Use a kitchen torch to caramelize the sugar until it forms a crisp, golden-brown crust.
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