Orange Crème Brûlée

Ingredients:

• 6 egg yolks
• 1/3 cup Caster sugar
• 2 ½ cups heavy cream
• 1 vanilla pod
• 1 lemon, zest only
• 3 oranges, zest only
• 5 teaspoons sugar

Instructions:

• In a bowl, beat together egg yolks and Caster 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 zest, and lemon zest. Bring to a boil and gently simmer for 2 to 3 minutes. Set aside and allow to cool slightly.
• Pour the cream mixture over the egg yolks and sugar while beating vigorously to make a custard. Pour the custard through a fine sieve into a bowl. 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 your Crock-Pot Slow Cooker. Carefully pour boiling water halfway up the ramekins and cook on HIGH for 1 hour until set.
• Remove the ramekins and allow to cool before chilling for at least 2 hours or overnight.
• Sprinkle 1 teaspoon of the sugar over each brûlée, caramelize either under the broiler or using a chef’s mini blowtorch.
• Serve immediately after caramelizing with mini shortbread and a touch of orange zest for garnish.
• Enjoy!