A traditional creamy French Crème Brûlée flavoured with orange blossom and topped with a crunchy caramel layer - what a perfect dessert! When you are in need of a gluten-free dessert, it doesn't get much better than a French staple - Crème Brûlée. You can make just what you need, or make more and store it in the fridge for up to 3 days without the caramel topping. All you need to do when you're ready to serve is get the kitchen blow torch and melt some sugar over the top!
Pour the double cream and milk into a small saucepan and heat until it starts to simmer on low-medium heat.
Place the egg yolks and caster sugar in a large bowl (or a large jug - it makes it easier to pour the mixture into the ramekins later) and whisk until combined.
Pour the hot milk/cream mixture into the egg yolks whisking immediately. Skim off any foam that forms on top. Then mix in orange blossom water.
Place four ramekins onto a baking tray with high rims. Pour the mixture into the ramekins. Then pour hot water into the tray, enough to cover the ramekins halfway up the sides.
Place the tray carefully in the oven and cook for approx 35-40 minutes, until set but still with a good wobble.
Allow the brulees to cool at room temperature. Then place the orange blossom creme brulees in the fridge, until ready to serve.
When ready to serve, sprinkle demerara sugar on top of the brûlées. Heat the surface with a kitchen blowtorch until it forms a thin layer of crunchy caramel. Decorate with some orange zest if you like.