Quark Brûlée with fig compote

Ingredients

Directions

1. 1

   Halve the vanilla pod lengthwise and scrape out the pulp. Boil up the vanilla pulp, milk, cream and sugar. Mix quark and eggs. Let milk cool down for about 2 minutes, then stir into the quark mixture. Pour the mixture into 4 small moulds (approx. 200 ml) and place in a fat pan of the oven. Put the fat pan into the preheated oven (electric cooker: 100 °C/recirculating air + gas: not suitable), fill up with water until the ramekins are half in water and poach for about 45 minutes. Clean the figs and cut into 6 slices.

2. 2

   Caramelise 3 tablespoons of sugar and add 50 ml water and juice. Add the scraped vanilla pod and simmer until the caramel is dissolved. Add figs and cook for 3-4 minutes. Pour the compote into a small bowl and let it cool down. Remove the ramekins from the oven and let them cool in the refrigerator for at least 2 hours. Before serving, sprinkle brûlée evenly with brown sugar and caramelise the sugar with a Bunsen burner. Serve with the fig compote

3. 3

   waiting time approx. 2 hours