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Ingredients
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Vanilla Crème Brûlée
Orange Shortbread
Method
Vanilla Crème Brûlée
- 1
Prepare the Cream Mixture
In a saucepan, heat the heavy cream and the vanilla bean (split and scraped) over medium heat until it just begins to simmer. Remove from heat and let it infuse for about 15 minutes.
- 2
Whisk Egg Yolks
In a bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until pale and thick.
- 3
Combine Mixtures
Slowly pour the warm cream mixture into the egg yolk mixture while whisking constantly to prevent cooking the eggs.
- 4
- 5
Cool and Chill
Remove from the oven and let cool. Refrigerate for at least 2 hours or overnight.
- 6
Caramelize the Sugar
Before serving, sprinkle a thin layer of brown sugar on top of each custard. Use a kitchen torch to caramelize the sugar until it forms a crispy crust.
Orange Shortbread
- 7
Prepare the Dough
In a mixing bowl, cream together the unsalted butter and powdered sugar until light and fluffy. Add the orange zest and vanilla extract, mixing well.
- 8
Add Flour
Gradually add the all-purpose flour and a pinch of salt to the mixture until a dough forms.
- 9
Chill the Dough
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- 10
Shape and Bake
Preheat the oven to 350°F (175°C). Roll out the chilled dough to about 1/4 inch thick, cut into desired shapes, and place on a baking sheet. Bake for 10-12 minutes or until the edges are lightly golden.
- 11
Cool and Serve
Allow to cool on a wire rack before serving alongside the vanilla crème brûlée.
