Crème brûlée with hot cherries

Name: Crème brûlée with hot cherries
Cook time: 8 h 30 min
Total time: 8 h 30 min
Yield: 4
Ingredients: 250 g Whipped cream; 200 ml Milk; 75 g + 1-2 tablespoons + 4 teaspoons sugar; 1 package Bourbon vanilla sugar; 2 eggs + 3 egg yolks (Gr. M); 1 Organic Orange; 1 glass (370 ml) Cherries; 1 coated Tsp Cornstarch

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
510 mins

TOTAL TIME
510 mins

Ingredients

Servings: 4

250 g Whipped cream
200 ml Milk
75 g + 1-2 tablespoons + 4 teaspoons sugar
1 package Bourbon vanilla sugar
2 eggs + 3 egg yolks (Gr. M)
1 Organic Orange
1 glass (370 ml) Cherries
1 coated Tsp Cornstarch

Directions

1
Preheat the oven (electric cooker: 125 °C/circulating air: 100 °C/gas: level 1). Mix cream, milk, 75 g sugar, vanilla sugar, eggs and egg yolks with a whisk.
2
Place four flat ovenproof baking dishes on the fat pan of the oven. Pour egg cream into the moulds, place them in the hot oven and pour on boiling water until 2/3 of the moulds are in water.
3
Leave to falter for about an hour. Then take out, let it cool down and put it in a cool place for at least 6 hours.
4
Wash the orange with hot water and peel or grate some of the peel. Squeeze the orange. Drain the cherries and collect the juice. Stir 2 tbsp. juice and starch until smooth. Boil up the rest of the juice, 1-2 tbsp. sugar, orange juice and zest.
5
Stir in the mixed starch and simmer for about 2 minutes. Fold in the cherries.
6
Before serving, sprinkle each cream with 1 teaspoon of sugar. Caramelise with a kitchen gas burner or under the hot oven grill. Serve with the hot cherries.