BEST SERVED IMMEDIATELY AFTER CARAMELIZING ITS SWEET, SUGARY SURFACE.
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.