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