See Also: Orange Catalonian creme brulee(recipes)
Creme Brulee(recipes)
Espresso creme brulee(recipes)
Creme brulee with marinated summer fruits and a mint broth(recipes)
Orange Halva Brulee(recipes)
Spanish orange creme caramels(recipes)
Catalonian(dictionary)
creme de la creme(dictionary)
creme(dictionary)
creme de menthe(dictionary)

suspicious (iou) and Orange Catalonian creme brulee (recipes)


suspicious (iou)



suspicious adjective. ME.
[Anglo-Norman, Old French suspecious, suspicious from Latin suspiciosus, from suspicio: see SUSPICION noun, -OUS.]
Inviting suspicion; that is or should be an object of suspicion; of questionable character or condition. (Formerly foll. by that, of.) ME.
H. Bannerman The milk was so suspicious we had to open a tin of preserved milk. S. Radley If you hear any suspicious noises..dial 999.
Full of or feeling suspicion; disposed to suspect; mistrustful. (Foll. by of, that.) LME.
J. Buchan He has always been a little suspicious of foreigners.
Expressing, indicating, or characterized by suspicion. L15.
suspiciously adverb (a) with suspicion; (b) so as to arouse suspicion: LME.
suspiciousness noun L15.

Orange Catalonian creme brulee (recipes)






Serves 4



Preparation time

over 2 hours



Cooking time

10 to 30 mins

















Ingredients



2 oranges, peeled with a knife and cut into pithless segments, soaked in 1 tbsp Grand Marnier, or similar590ml/1pint double cream1 vanilla pod, cut in half and scraped 6 egg, yolks only50g caster sugar, plus 4 tbsp for sprinkling4 terracotta dishes (shallow, about 10cm/4in wide)



Method



1. Heat the oven to 140C/275F/Gas1. 2. Divide the orange segments between each terracotta dish. Put the cream and vanilla pod into a saucepan and heat to boiling point. Cover and allow to infuse for 10 minutes.3. Whisk the egg yolks and sugar together until pale and thick and add the cream. Stir well, strain and pour over the orange segments.4. Cook in a water bath for about 20 minutes, until just set. Leave to chill overnight if time allows or for at least 2-3 hours.5. Sprinkle sugar thinly and evenly over each dish and caramelise with ablowtorch (or under a very hot grill), repeat this process until you have golden crackling topping. 6. Leave to cool and serve within 2 hours.