This this delicious dessert, courtesy of Fitzroy Inn Cafe.


  • 2 ½ cups pure cream

  • 1 (split half) vanilla bean

  • 6 egg yolks

  • 100g caster sugar

  • 1 orange zest

  • 5g sliced ginger


  • 1.

    Preheat oven to 160c

  • 2.

    Place cream in a sauce pan. Use knife to scrape the seeds from vanilla bean into the cream

  • 3.

    Add orange zest and ginger into cream mix. Bring to a simmer (do not boil) for 5 to 8 min

  • 4.

    Use whisk to whisk the egg yolks and caster sugar until well combined

  • 5.

    Gradually whisk the cream into the egg yolk mixture until well combine

  • 6.

    Remove and discard vanilla pod

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 231kj
  • Fat Total 19g
  • Saturated Fat 11g
  • Protein 2g
  • Carbohydrate 11g
  • Sugar 11g
  • Sodium 22mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Recipe courtesy of the Fitzroy Inn’s Cafe | Wine Bar and its seasonal menu featuring delicious country cuisine.

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Posted by Peta313Report
How long do you cook the Brulee for? Do you have to buy a blow torch to get the toffee on the top ?