Crème Brûlée with Orange Blossom Water

It is surprising how tasty such simple ingredients as whipped cream, milk, egg yolks and sugar can taste, it all depends on the preparation. The French still give the dessert a pretty name: Crème Brûlée.

Open the vanilla pods and scrape out the vanilla pulp. Heat the milk and whipped cream together with the vanilla and the vanilla pods and let it bubble up once. Then infuse for about 30 to 40 minutes.

Perfumed with orange blossoms: Mix the egg yolks with the sugar. Then add the lukewarm milk-beater-vanilla liquid, add orange blossom water as well, stir everything together and filter through a sieve. Divide evenly among four to six shallow plates. Bake in the oven at 100 °C for 45 min. Chill in the refrigerator for three hours.

Later, a little bit of diligence: fillet the oranges with a sharp kitchen knife.

Not too hot, not too chilled: just before serving, take the Krem out of the fridge, sprinkle lightly with brown sugar and place it close under the hot grill snake in the stove for a few min. Caution: the caramelization is quite rapid and you should watch the process and not burn the sugar! Try one little plate first, then nothing will go crosswise with the others.

Finally, arrange the orange fillets on the plate as a decoration.

4 hours (including 3 hours cooling time)

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