Crème brûlée en cazuela de terracota con naranja y cardamomo

Ingredientes

• 500 ml double cream
• 5 egg yolks
• 60 g caster sugar
• Zest of 1 organic orange
• 1/2 tsp ground cardamom
• 1 pinch of salt
• 4 tbsp caster sugar (for the caramel layer)

Preparación

1. 1

   Preheat the oven to 150°C (conventional heat). Place four terracotta crème brûlée ramekins in a deep baking dish.Put the double cream and the grated orange zest in a saucepan. Heat over medium heat until just below boiling. Remove from the heat and let steep for 10 minutes.Whisk the egg yolks, 60 g caster sugar, the cardamom and a pinch of salt in a bowl until smooth. Whisk firmly but not aerated.Slowly pour the warm cream into the egg yolk mixture while stirring. Then strain the mixture through a fine sieve to remove the zest and leave a smooth custard.Divide the custard evenly among the four ramekins. Fill the baking dish with boiling water until it reaches halfway up the sides of the ramekins. This ensures even, gentle cooking.Bake for 30 to 35 minutes in the oven. The custard is done when the edges are set but the center still trembles slightly. Remove the ramekins from the water bath and let cool on the counter.Chill the ramekins in the refrigerator for at least 2 hours until the custard is fully set.Just before serving, sprinkle a thin, even layer of caster sugar over each crème brûlée. Caramelize the sugar with a torch until you have a deep brown, crisp layer. Serve immediately.