Crème brûlée with oranges and rosemary

350 ml cream

150 ml milk

3 tbsp sugar

1 pinch of salt

4 oranges

skin peeled, flesh filleted

2 springs of rosemary

1 tbsp orange liqueur

(e.g. Grand Marnier)

4 egg yolks

1 tbsp sugar

9 tbsp coarse raw cane sugar

Place cream, milk, sugar, and salt in a pan and heat gently while stirring until the sugar has dissolved. Add orange zest, rosemary, and orange liqueur. Remove the pan from the heat, cover and leave to infuse for about 1 hour.

Place the egg yolks and sugar in a measuring cup and mix well. Strain the flavoured milk through a sieve onto the egg yolks and mix well. Pour the cream mixture through a fine sieve into the prepared ramekins. Place the ramekins on a perforated stainless steel tray, insert into the cold cooking space, and steam at 90 °C for approximately 30 minutes. Allow the cream to cool and refrigerate until serving. Shortly before serving, sprinkle raw sugar over the ramekins and caramelise with a blowtorch until golden brown. Top with orange segments and serve immediately.

Steaming 90 °C for 30 Mins