Crème brûlée mit Nugatkirschen

COOK TIME
75 mins

TOTAL TIME
135 mins

Ingredients

Directions

1. 1

   Defrost the cherries. Preheat oven (electric cooker: 150 °C/circulating air: 130 °C/gas: see manufacturer). Cut the vanilla pod open lengthwise. Scrape out the pulp. Bring cream, milk, 100 g sugar, vanilla pulp and vanilla pod to the boil and simmer for about 4 minutes. Mix eggs and egg yolk.

2. 2

   Pour hot cream slowly into the egg mixture while stirring constantly. Pour into four moulds (each with a capacity of approx. 200 ml) and place the moulds in a fat pan (deep baking tray). Slide them into the hot oven on the lowest shelf and pour on enough hot water to make the moulds stand in water to approx. 3⁄4. Allow to set for approx. 50 minutes.

3. 3

   Bring the cherries to the boil with 5 tbsp. water, 50 g sugar, 1 pinch of cinnamon and lemon juice. Stir the starch and 3 tbsp. water until smooth. Bind the cherries with it. Dice nougat roughly and stir into the hot cherries.

4. 4

   Remove the moulds and let them cool down. Sprinkle crème-brûlée portions with 1 tablespoon of sugar each. Caramelize with a kitchen gas burner until golden brown. Serve with 1-2 tbsp. cherries and add the remaining cherries.

5. 5

   If you feel a little tipsy, replace part of the whipped cream with whisky cream liqueur.

Nutrition Facts

KCAL
605 kcal

CARBS
75 g

FATS
31 g

PROTEINS
11 g