Rosemary-Creme Brulée with orange compote and sesame hips

Name: Rosemary-Creme Brulée with orange compote and sesame hips
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 Vanilla pod; 4 Branches of rosemary; 200 g Whipped cream; 250 ml Milk; 100 g + 6 tablespoons sugar; 3 Egg yolk (size M); 2 Eggs (size M); 30 g Butter; 4 Blood oranges; 50 g Icing sugar; 1 TABLESPOON Flour; 25 g Sesame seed; 7-10 Tbsp Sugar; baking paper

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 Vanilla pod
4 Branches of rosemary
200 g Whipped cream
250 ml Milk
100 g + 6 tablespoons sugar
3 Egg yolk (size M)
2 Eggs (size M)
30 g Butter
4 Blood oranges
50 g Icing sugar
1 TABLESPOON Flour
25 g Sesame seed
7-10 Tbsp Sugar
baking paper

Directions

1
Cut the vanilla pod in half lengthwise and scrape out the pulp with the back of a knife. Wash the rosemary, dab dry, put 2 sprigs aside for decoration.
2
Bring cream, milk, vanilla pulp and pod, 100 g sugar and 2 sprigs of rosemary to the boil. Leave to stand for 10 minutes with the stove off. Pass through a sieve.
3
Whisk the egg yolks and eggs together. Gradually stir in hot cream. Place 4 flat moulds on the fat pan of the oven and fill with the egg milk. Place the pan in the preheated oven (electric range: 125 °C/ convection oven: not suitable/ gas: level 1) and pour hot water over it so that 2/3 of the moulds are in the water. Cook the cream for 50-60 minutes.
4
Remove from the fat pan, allow to cool and chill for at least 6 hours, preferably overnight.
5
Melt the butter. Squeeze 1 orange, measure 50 ml juice. Mix juice with icing sugar, flour, sesame and butter until smooth. Let it swell for 10 minutes. Peel the orange so that the white skin is completely removed. Cut the orange into slices. Boil down the rest of the squeezed juice, approx. 100 ml, with 2 tablespoons of sugar for approx. 5 minutes, mix in the orange slices, set aside.
6
Line baking tray with baking paper. Pour the mixture on top and spread thinly. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 8-10 minutes until golden brown. Remove from the oven and allow to cool briefly. Cut into pieces and let cool off.
7
Sprinkle each crème brûlée with 1 tablespoon of sugar. Caramelise with the gas burner. Serve with orange compote and hips. Dip the rosemary aside briefly in water and sprinkle with sugar. Decorate the crème brûlée with it.