Crème brûlée with citrus, cinnamon and star anise
By Jérôme Ferrer — Flavors of Quebec. Total time: 30 to 60 minutes. Preparation time: 20 minutes. Cooking time: 20 minutes. Difficulty: Easy. For 4 servings. Chef's Note: You can prepare the custards in advance, refrigerate them and caramelize them just before serving. This exquisite dessert is wonderful served with almond cookies and a glass of Muscat de Rivesaltes.
⏱️ Prep: 20 min🍳 Cook: 20 min
Ingredients
| 500 ml | milk |
| 60 ml | sugar |
| 0.25 | zest of orange |
| 0.25 | zest of lemon |
| 2 | cinnamon sticks |
| 2 | star anise |
| 3 | egg yolks |
| 80 ml | flour |
| 30 ml | brown sugar |
Instructions
Custard:
- Place the milk, half the sugar, the orange and lemon zest, cinnamon and star anise in a saucepan. Cook over low heat until it comes to a simmer.
- Put the remaining sugar and 3 egg yolks into a bowl.
- Mix energetically with a whisk. Add the flour and stir until smooth.
- Pour the infused milk through a strainer into the bowl with the egg-sugar mixture and mix gently.
- Pour the mixture into a saucepan. Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens.
Finishing:
- Once the custard thickens, pour it into crème brûlée ramekins and refrigerate until cold.
- Sprinkle the tops with brown sugar and caramelize under the broiler or salamander.