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Orangey Soaked Sultana Creme Brûlée

There's a gastro pub in Wandsworth called The Ship. It's a really great find and the food is wonderful. The staff are beyond helpful and so friendly, they have one of THE BEST Brûlée's I've ever tasted. Their one has alcohol soaked dried fruits but I decided to go with an orange syrup soaked sultana compote. This makes 8 smallish ones or 6 large. If your not struck on sultanas it will work perfectly well without.

For the compote
Zest and juice of a large juicy orange
Big handful of plump sultanas
30g caster sugar

In a sauce pan place all of the above ingredients and reduce down until sticky and syrup like. Leave to one side.

For the Brûlée 

250ml double cream
250ml whole milk
1 tsp vanilla extract
4-6 tbsp caster sugar                                          preheat the oven to 130
4 egg yolks
plus Caster sugar for topping

Spoon the sultana compote into 6-8 ramekin dishes or teacups. Whisk the egg yolks, vanilla extract and sugar until light and fluffy. Heat the milk and cream in a saucepan until just below boiling. Add to the egg yolks and sugar, whisk vigorously, strain and pour equal amounts into the ramekin dishes.
Put ramekins into a baking tray and half fill with boiling water bake in the oven for 40 minutes. Leave until cool then chill completely in the fridge 
Top each Brulee with a tablespoon of caster sugar and run a blow touch over to melt the sugar.