1 Qt. heavy cream 10 SPCA Certified eggs 1 oz. Brandy 2/3 cup granulated sugar 1 orange, zest only, chopped 1 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp salt 5 tbsp granulated sugar
Equipment: Hand-held propane torch
Method
1. Preheat oven to 320ºF.
2. Separate yolks from egg whites and discard the whites. Using a whisk, whip the yolks with sugar for 1 minute.
3. Add salt, cinnamon, nutmeg and zest. Slowly add the cream to egg yolk mixture, whisking constantly. Add Brandy and stir.
4. Place 5 empty ramekins into a roasting pan. Divide custard among ramekins, filling them almost to the top. Put custards in the oven and pour boiling water into the pan to reach halfway up the sides of the ramekins.
5. Bake until custards are set around the edges but still loose in the centres, about 30 minutes.
6. Let cool in the roasting pan for 10 minutes and remove from water bath. Refrigerate custards for 2 hours.
7. Just before serving, sprinkle 1 tbsp of sugar onto each custard. Using a hand-held propane torch, held 3-4 inches from custard, caramelize the sugar until tops are golden brown.
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