Orange flower water crème brûlée
Here is the recipe of a traditional dessert featuring almond and orange flavours.
1. Pour the milk and cream in a saucepan. Add the orange flower water and bring to a boil. Remove from heat, add the almond powder, cover and let infused for 20 minutes.
2. Whisk the yolks and sugar until the mixture whitens. Pour the mixture with almonds, stirring and filter it through a chinois or a fine sieve. Skim to remove any foam.
3. Preheat the oven to 3/4 th – 100°C. Divide the cream between the ramekins and place in a baking dish. Pour hot water in the pan halfway up to the ramekins. Bake for 1 hour 15 minutes.
4. Remove the ramekins from the oven and from the water bath. Let cool completely before placing in the fridge overnight. Before serving, mix crystal sugar and orange juice and sprinkle on top. Caramelize with a torch. Serve immediately.
Photo credit: Sucré Salé
