Orange Crème Brûlée


In a bowl, beat together the egg yolks and sugar with a whisk.

Split the vanilla pod and scrape the inside to remove the seeds. Pour the cream into a pan and add the vanilla pod and seeds, orange and lemon zest. Bring this to the boil and gently simmer for 2-3 minutes, set aside. Allow to cool slightly.

Pour over the egg yolks and sugar whilst beating vigorously to make custard.
Pour the custard through a fine sieve into a jug. With a ladle, carefully skim any foam from the surface.

Pour the custard into ramekins and loosely cover them with foil and place them into the Crock-Pot bowl. Carefully pour boiling water half way up the ramekins and cook on the high heat setting for 1 hour until set.

Remove the ramekins and allow to cool before chilling for at least 2 hours or overnight.

Sprinkle 1 tsp of the Demerara sugar over each Brûlée, caramelise either under the grill or using a chef’s mini blowtorch.

Delicious served with some mini shortbread and a touch of orange zest to garnish.

Share on FacebookShare on Google+Tweet about this on TwitterShare on LinkedIn
Cooking Time

High for 1 hour. Allow to cool before chilling for at least 2 hours.




  • 6 egg yolks
  • 75g caster sugar
  • 600ml double cream
  • 1 vanilla pod
  • 1 lemon, zest only
  • 3 oranges, zest only
  • 4/5tsp demerara sugar