Summary

Ingredients

• 200 ml cream
• 100 ml milk
• 60 g suar
• 1 tonka bean (s)
• 6 egg yolks
• Sugar, for flaming
• 2 orange (s)
• 2 grapefruit (s), rose
• 2 lime (s)
• 1 vanilla pod (s)
• 50 g jelly, quince

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Instructions

1. Tonka bean crème brulée:
2. Bring the cream with milk, sugar and the grated tonka bean to the boil. Then take it off the stove and let it steep for about 10 minutes. Stir in the egg yolks and heat the mixture, stirring constantly, until the cream sets. The back of the spoon is then thickly coated.
3. Pour the cream through a sieve and pour into portion molds. First let it cool down and then cover it and let it cool in the fridge overnight.
4. Citrus ragout:
5. Peel and fillet the citrus fruits, collect the juice in a bowl, place the fillets separately. Finally, squeeze the juice out of the peels and skins.
6. Slice open the vanilla pod and scrape it out. Bring the juice together with the vanilla pulp and the pod to the boil and reduce by about half. Stir in the quince jelly and let the sauce cool down.
7. Then mix the sauce with the fillets and refrigerate.
8. Completion:
9. Distribute the sugar evenly on the crème brûlée and flame with a Bunsen burner. Serve with the citrus ragout. A chocolate cake is also good as a third component.
10. Little tip:
11. To prevent the container of the crème brûlée from slipping off the plate, glue on a small ball of marzipan paste.