Mini Orange Crème Brûlée.

Ingredients

Directions

1. 1

   1 Wash and dry the orange, remove the zest. Place it in a saucepan with the milk and cream. Bring to the boil and leave to cool. Preheat the oven to 165 °C (gas mark 5/6).

2. 2

   2 In a bowl, beat the egg yolks with the caster sugar until the mixture whitens. Then, pour in the cream/milk/zest mixture, in a thin stream, while whisking. Strain the cream

3. 3

   3 Crumble the biscuits, spread them in ramekins (or in small baking dishes). Pour the cream over them.

4. 4

   4 Place the creams on the baking sheet covered with a baking sheet (or drip pan). Bake for about 30 minutes, the cream should be set. Leave to cool.

5. 5

   5 Just before serving, sprinkle the brown sugar creams and caramelize them under the broiler. You can decorate them with fruit skewers...