Chocolate Crème Brulée with spicy oranges

Name: Chocolate Crème Brulée with spicy oranges
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Ingredients: 150 g Fine dark chocolate (70% cocoa content); 250 ml Milk; 250 g Whipped cream; 150 g Sugar; 1 1/2 TABLESPOONS Rum; 6 Egg yolk (size M); 3 untreated oranges; 75 ml Orange liqueur; 1 Vanilla pod; 250 ml Orange juice; 1 Cinnamon stick; 2 Star Anise; 3 Cardamom Capsules; 1 Cloves; 1 TEASPOON Cornstarch; 4 TABLESPOONS demerara sugar

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 6

150 g Fine dark chocolate (70% cocoa content)
250 ml Milk
250 g Whipped cream
150 g Sugar
1 1/2 TABLESPOONS Rum
6 Egg yolk (size M)
3 untreated oranges
75 ml Orange liqueur
1 Vanilla pod
250 ml Orange juice
1 Cinnamon stick
2 Star Anise
3 Cardamom Capsules
1 Cloves
1 TEASPOON Cornstarch
4 TABLESPOONS demerara sugar

Directions

1
Roughly chop the chocolate. Bring milk, cream and 100 g sugar to the boil and remove from the heat. Add the chocolate pieces and rum to the hot milk-cream mixture and melt while stirring. Mix egg yolks and 5 tablespoons of chocolate cream, then stir into the remaining milk. Stir the chocolate milk in a bowl over a hot water bath to a creamy - slightly thick consistency (peel to a rose) and then pass through a fine sieve.
2
Pour the chocolate cream into 6 deep plates or cups and cook in a preheated oven (electric cooker: 100 °C/ convection oven: 75 °C/ gas: not suitable) for approx. 1 1/2 hours. Then put in a cool place for 2 hours. In the meantime, remove thin strips from 1 orange with a pestle ripper. Let them simmer with orange liqueur at medium heat for about 15 minutes. Peel all oranges so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins. Cut the vanilla pod in half lengthwise, scrape out the pulp with the back of a knife. Caramelise 50 g sugar light brown, fill up with orange juice, add spices and boil down by half. Stir the starch and 2 tablespoons of cold water until smooth and thicken the orange and spice stock with it. Allow to cool a little and add the orange fillets and orange zests, then chill.
3
Remove the fillets with a sharp knife between the parting skins. Cut the vanilla pod in half lengthwise, scrape out the pulp with the back of a knife. Caramelise 50 g sugar light brown, fill up with orange juice, add spices and boil down by half. Stir the starch and 2 tablespoons of cold water until smooth and thicken the orange and spice stock with it. Allow to cool a little and add the orange fillets and orange zests, then chill. Sprinkle chocolate crème brûlée evenly with brown sugar and caramelise with the Bunsen burner. Serve with the spiced oranges
4
2 hours waiting time