Gingerbread-crème-brûlée with orange filets

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Bring cream, milk, 50 g sugar and vanilla sugar to the boil. Remove from the heat and allow to cool slightly

2. 2

   Preheat oven (electric cooker: 125 °C/circulating air: 100 °C/gas: see oven manufacturer). Whisk eggs, egg yolk and gingerbread spice. Slowly stir in warm cream

3. 3

   Place four flat, ovenproof baking trays (approx. 200 ml each) on the fat pan (deep baking tray) and pour in the egg cream. Push the fat pan into the hot oven. Pour so much hot water into the fat pan that the forms for 2⁄3 are in the water. Allow the cream to set for 50-60 minutes. Let the cream cool down a little and then put it in a cool place for at least 3 hours

4. 4

   Peel oranges so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins, collecting the juice. Press the juice out of the parting skins. Bring orange juice to a boil, remove from heat and stir in pieces of butter. Let the orange sauce cool down, stirring occasionally.

5. 5

   Sprinkle crème brûlée evenly with 1 tablespoon of sugar. Caramelise briefly with the kitchen gas burner or under the hot oven grill until golden brown. Arrange the orange filets with the sauce on the crème brûlée

6. 6

   waiting time approx. 3 hours

Nutrition Facts

KCAL
400 kcal

CARBS
33 g

FATS
25 g

PROTEINS
8 g