Jaffa Orange Crème Brûlée
Created for Jaffa by Jean Christophe Novelli
- 8 x Jaffa Oranges
- 10 x Egg Yolks
- 200g x Caster Sugar
- 50g x Brown Sugar
- 1 x Litre of Syrup
- ½ x Litre of Milk
- ½ x Litre of Double Cream
- Carefully cut the top of each Jaffa Orange and remove all the insides without breaking the skin of the Jaffa Orange.
- Poach the Jaffa Orange shells and tops in syrup for 15 minutes.
- Bring the milk, double cream, and the inside of the Jaffa Oranges to the boil and leave to rest for 1 hour.
- Mix the egg yolks and caster sugar until white.
- Bring the milk and double cream mixture back to the boil again, then pour onto the sugar and egg mix, mix well and pass through a sieve.
- Fill each Jaffa Orange with the Crème Brûlée mix and cook at 110°C for 25 minutes.
- Enjoy!