Summary

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

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Instructions

1. Break the couverture into pieces.
2. 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.
3. Preheat the oven to 110 degrees.
4. 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.
5. Fill the chocolate cream into flat molds and cook in the oven for about 1 1/2 hours. Chill for approx. 2 hours.
6. 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.
7. 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.
8. 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.
9. Sprinkle the chocolate crème brûlée with brown sugar, caramelize with the bunsen burner and serve with the spicy oranges.
10. This is one of our absolute favorite recipes and has knocked every guest off the stool so far!