Chocolate Crème Brûlée with Spicy Oranges
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 2 hrs 45 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 150 g chocolate couverture, dark
- 250 ml milk
- 250 ml cream
- 100 g suar
- 0.5 tablespoon ½ rum
- 6 egg yolks
- 3 orange (s), untreated
- 75 ml grenadine
- 50 grams sugar
- 300 ml orange juice, good (e.g. Granini)
- 1 stick cinnamon
- 2 star anise
- 3 cardamom pods
- 1 carnation (s)
- 1 vanilla pod (the pulp it)
- 1 teaspoon cornstarch
- 4 tablespoon, leveled sugar, brown
Print Recipe
Pin Recipe Instructions
- Break the couverture into pieces.
- Bring the milk, cream and 100g sugar to the boil and remove from the stove. Put the couverture pieces with the rum in the milk-cream mixture and let melt while stirring.
- Preheat the oven to 110 degrees.
- Mix the egg yolks one after the other into the chocolate milk cream and stir creamy over a hot water bath. Then pass through a fine sieve.
- Fill the chocolate cream into flat molds and cook in the oven for about 1 1/2 hours. Chill for approx. 2 hours.
- Cut very thin strips from the peel of an orange. Let this simmer gently with grenadine for about 15 minutes. Carefully peel and fillet all three oranges with a knife.
- Caramelize 50 g of sugar until light brown (attention: hot!) And fill up with orange juice. Add the cinnamon, star anise, cardamom and vanilla pulp and reduce by half.
- Mix the starch with a little cold water and use it to bind the orange-spice brew. Put the pot to one side and let it cool down a bit. Then add the orange fillets and zest and chill.
- Sprinkle the chocolate crème brûlée with brown sugar, caramelize with the bunsen burner and serve with the spicy oranges.
- This is one of our absolute favorite recipes and has knocked every guest off the stool so far!
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