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The simple addition of orange zest adds a delightful dimension to this French classic, with tangy citrus notes enhancing the creamy-sweet custard. Home cooks who don't have a chef's blowtorch can easily use their broiler/grill to caramelize the sugar topping. But remember to leave the oven door slightly open and keep watch. A golden sugar crust can quickly turn black if left too long under the flame. This dessert was born of a collaboration between the cellar and the kitchen. Some years ago during the creation of Chandon Riche—our off-dry sparkling wine, which has a hint of sweetness—our winemaker recalled the aromatics issuing from the orange tree that grew not far from the wine cellar. He ran to the kitchen with a bottle of the new wine and asked if the chefs could produce a dessert that evoked the same citrus impression. Bitter Orange Crème Brûlée is now a signature dish at the restaurant. For a nice pairing with this dessert, add the classic ladyfinger sugar cookies, if you like; they bring a crisp element to join the silky custard and the crunch of the sugar. Make them in advance of the crème brûlée.

• 3 large eggs, separated
• 1/2 cup/100 g sugar, plus 2 tbsp
• 1/2 tsp vanilla extract/essence
• 1/2 cup/60 g all-purpose/plain flour
• 3 tbsp confectioners'/icing sugar
• 2 cups/480 ml heavy (whipping) / double cream
• 1 cup/240 ml whole milk
• Grated zest from two oranges
• 12 large egg yolks
• 1/2 cup/100 g sugar, plus 6 tbsp/75 g
• Sprigs of fresh mint or chocolate mint, for garnish

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