Egg liqueur crème brûlée with raspberry compote

Name: Egg liqueur crème brûlée with raspberry compote
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 200 g Whipped cream; 200 ml Milk; 5 TABLESPOONS egg liqueur + possibly 4 tablespoons to drizzle; 100 g + 4 tablespoons sugar; 2 Eggs (size M); 3 Egg yolk (size M); 200 ml Sour cherry nectar; 2 TEASPOONS Cornstarch; 300 g frozen raspberries

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

200 g Whipped cream
200 ml Milk
5 TABLESPOONS egg liqueur + possibly 4 tablespoons to drizzle
100 g + 4 tablespoons sugar
2 Eggs (size M)
3 Egg yolk (size M)
200 ml Sour cherry nectar
2 TEASPOONS Cornstarch
300 g frozen raspberries

Directions

1
Mix cream, milk, advocaat, 75 g sugar, eggs and egg yolks with a blender. Place 4 ovenproof moulds (approx. 250 ml content) in a fat pan of the oven, fill in egg-milk. Push the fat pan into the preheated oven (electric cooker: 125 °C/recirculating air and gas: not suitable) and pour on boiling water so that 2/3 of the moulds are in water. Cook for 30-40 minutes
2
In the meantime, boil the nectar with 25 g of sugar. Mix starch with 2 teaspoons of water, pour into the juice, simmer for 2-3 minutes while stirring, remove from the heat. Stir in raspberries. Remove the ramekins carefully from the fat pan and let them cool down for about 30 minutes.
3
Sprinkle each cream evenly with 1 tablespoon of sugar. Caramelise with a gas burner or under the grill step of the oven. Serve crème brûlée immediately. Add the raspberry compote. Sprinkle with 1 tablespoon of eggnog as desired
4
Preparation time approx. 1 hour. waiting time approx. 30 minutes