Orange & Cinnamon Creme Brulee with orange compote
Christmas in the sun
Approx 13 portions
INGREDIENTS
500g Milk
400g Cream
140g Creme Brulee Mix
30g Orange Paste
1 Cinnamon Quill
5 Oranges
METHOD
1. Put cream and milk into a sauce pan, heat up with
Cinnamon Quill. Leave to infuse for 30min.
2. Meanwhile, peel oranges and cut out orange segments.
Place a couple of segments in the base of the glasses.
3. Whisk Creme Brulee powder into milk mixture. Keep stirring and heat up to first bubble and remove from heat
(Approx 85C). Mix in Orange Paste. Strain and pour into glasses or ramekins.
4. Leave to set in the fridge decorate with more orange
segments and dried orange slices
