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Cinnamon & orange crème brûlée


Serves 4


Ready in about 1 hour 10 minutes, plus cooling and chilling

400ml skimmed milk

4 large egg yolks

3 level tbsp sweetener

1 tsp vanilla extract

Finely grated zest of 1 orange

½ tsp cinnamon

1 level tsp cornflour

2 level tbsp caster sugar

1 Preheat your oven to 160°C/ fan 140°C/gas 3. Put the milk in a medium, non-stick saucepan and place over a medium heat. Bring to the boil and remove from the heat.

2 Put the egg yolks and sweetener in a large mixing bowl and beat with an electric hand whisk until pale and creamy. Add the vanilla extract, orange zest, cinnamon and cornflour, then gradually whisk in the warm milk until well combined. Pour the mixture back into the saucepan and continue to whisk over a mediumlow heat until the mixture thickens, making sure it doesn’t boil.

3 Divide the mixture between 4 ovenproof ramekins, then place in a roasting tin. Add boiling water to the tin to come halfway up the sides of the ramekins. Bake for 40 minutes, or until the custards are just set but still slightly wobbly in the centre. Carefully remove the ramekins from the tin and leave to cool. Cover and chill for 2 hours, or until set.

4 Put the sugar and 1 tbsp cold water in a small, non-stick saucepan. Stir over a low heat until the sugar has dissolved and the syrup is clear. Increase the heat and boil rapidly until the syrup turns to a rich caramel. Carefully drizzle a quarter of the caramel over the top of each brûlée, leave to cool and harden, and serve.

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About Slimming World

Winter-proof your weight loss with the new November/December issue of Slimming World magazine! Kick-start your party-season slim-down with our exclusive eating plan; meet seven real-life slimmers who between them have lost over 57st; and make a real occasion of mealtimes with our show-stopping family feasts. Plus how to strike stress off your to-do list, get fitter in your front room and raise a glass to weight loss this winter. Download your fun-packed issue now!

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