Herb Of The Week - Bitter Orange - recipe: Neroli Crème Brûlée

[Guest guest]

Yummmmm

 

*Smile*

Chris (list mom)

 

Organic Neroli Bigarade Hydrosol Pre-Buy

http://www.alittleolfactory.com

 

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Neroli Crème Brûlée

 

 

INGREDIENTS:

 

* 6 free range egg yolks

 

* 1/2 cup unrefined golden milled sugar

 

* 2 cups heavy cream (organic preferably)

 

* 2 cups whole milk (organic preferably)

 

* 1 teaspoon pure vanilla extract or 1 vanilla bean scraped

 

* 1 Tablespoon Neroli Hydrosol

 

* 8 Tablespoons Demerara or Turbinado sugar

 

PREPARATION:

 

Preheat oven to 250°F.

 

 

1. Pour the cream and milk into a heavy bottom saucepan (using a pan

with a heavy bottom helps prevent scorching). Warm over medium heat

stirring occasionally, until scalding, but NOT boiling. Set aside for

about 15 minutes to cool slightly.

 

2. Whisk the egg yolks and sugar together until they are combined and

yolks look somewhat pale.

 

3. Whisk the cream/milk into the egg yolk mixture.

 

4. Stir in the vanilla and Neroli Hydrosol.

 

5. Pour into 8 (6-oz) small oven proof custard dishes (a.k.a. ramekins)

..

 

6. Place the filled custard dishes into a large baking pan and pour in

enough boiling hot water to come halfway up the side of the custard

dishes. Bake for 1 hour or until the custard is set.

 

7. Remove the custard dishes from the water bath, and allow to cool to

room temperature. Refrigerate for at least 2 hours or up to 24 hours.

 

To serve:

 

Just before serving: Sprinkle each ramekin with 1 tablespoon of the

Demerara or Turbinado sugar and use a use torch or your broiler to

caramelize the sugar.