Shopping Cart -

Your cart is currently empty.
Continue Shopping
This website use cookies and similar technologies to improve the site and to provide customised content and advertising. By using this site, you agree to this use. To learn more, including how to change your cookie settings, please view our Cookie Policy
Pocketmags Digital Magazines
Pocketmags Digital Magazines
   You are currently viewing the United Kingdom version of the site.
Would you like to switch to your local site?
Digital Subscriptions > Slimming World > Nov/Dec 2017 > Cinnamon & orange crème brûlée

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.

Purchase options below
Find the complete article and many more in this issue of Slimming World - Nov/Dec 2017
If you own the issue, Login to read the full article now.
Single Issue - Nov/Dec 2017
Or 299 points
Annual Digital Subscription
Only £ 2.14 per issue
Or 1499 points

View Issues

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!

Other Articles in this Issue