Creme brûlée with a hint of Orange Zest

600 fresh cream
8 egg yolks
120g custar sugar
Vanilla Pod
1 Orange zest

1. Warm cream in a sauce pan. Scrape the vanilla pod and add.
2. In a separate bowl mix the egg yolks, sugar and the orange zest.
3. Add the warm cream with the egg yolks, and divide into 6 remikens and place into oven 120degrees bain marie for 40min

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