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Crème Brûlée
50—70 Min
Crème Brûlée is known for its rich, creamy taste with an intense vanilla note. It is an absolute classic and enjoys great popularity. The special thing about the dessert is the crispy caramel layer on the top. The blood orange in combination with the Kotányi Vanilla bean provides a fine extra.
Ingredients 4 Portions
- 250 ml Whipped cream
- 200 ml Milk
- 4 piecesEgg yolk
- 70 gSugar
- 1 pieceOrganic blood orange
- 0.5 pieceBourbon Vanilla Pods, Whole
- 4 tspBrown sugar for caramelization
- 0.5 pieceSalted and roasted pistachios
Preparation
- 1
Bring the vanilla pulp including the pod, orange peel and squeezed juice to the boil with the milk. Then remove from the heat and let it steep for 10 minutes.
- 2
Remove the pod and peel, add the whipped cream and heat over medium heat.
- 3
Meanwhile, mix egg yolks and sugar in a bowl. Stir in the milk and whipped cream mixture.
- 4
Place the ramekins in a baking dish filled with hot water. The molds should be about 2/3 submerged in water.
- 5
Pour in the mixture and bake for 40 minutes at 130°C on the middle rack. Remove from the oven, let cool and refrigerate overnight.
- 6
Take it out of the fridge about 30 minutes before serving so that the crème brûlée acclimatizes a little. Sprinkle with a thin layer of brown sugar and caramelize with a Bunsen burner.
- 7
Finally, garnish with orange fillets and chopped pistachios.
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