Crème caramel with preserved dried plums
50—60 Min
If you're in need of a break from cookies and traditional Christmas desserts, you should definitely try the crowning glory of our festive menu. This year we're serving dried plums bursting with festive aromas along with crème caramel, flavored to perfection with cinnamon and bourbon vanilla sugar.
Ingredients 6 Portions
- 250 mlMilk
- 130 gSugar
- 6 pcs.Gelatin leaves
- 120 mlWater
- 3 Egg yolks
- 2 Egg white
- 50 gCrème fraîche
- 300 mlWhipping cream
- 40 gGranulated sugar
- 1 tsp.Bourbon Vanilla Sugar
- 0.5 tsp.Cinnamon, Ground
For the dried plums
- 300 gDried plums, pitted
- 300 mlPort wine, red
- 300 mlRed wine
- 100 gSugar
- 100 gHoney
- 1 tsp.Orange, dried
- 3 pcs.Cloves, Whole
- 2 pcs.Cinnamon, Whole
- 2 tsp.Bourbon Vanilla Sugar
- 1 tsp.Honey Gingerbread Seasoning Mix
Preparation
- 1
For the dried plums, add the red wine, port wine, sugar and honey to a pan and bring to the boil. Add the seasoning mix and continue simmering.
- 2
Place the dried plums in a clean preserving jar, seal and allow to cool. Keep cool until serving.
- 3
Caramelize the sugar in a pan and deglaze with the water.
- 4
Boil the milk with the vanilla sugar, add the caramel mixture and bring to the boil again.
- 5
Then soften the gelatin leaves in plenty of cold water.
- 6
Beat the egg yolk until fluffy and pour the warm sugar mixture onto the egg yolk mixture. Squeeze the water out of the gelatin leaves, then mix in along with the crème fraîche. Set the bowl containing the mixture in a larger bowl of iced water and whisk until cool.
- 7
Whip the egg white with the sugar and whip the cream with the cinnamon and vanilla sugar. Fold the egg white mixture and the whipped cream into the caramel mixture.
- 8
Then distribute the cream between 6 small molds (100–150 ml) and leave to chill for a few hours.
- 9
To serve, turn the crème caramel out of the molds, garnish with the dried plums and enjoy!
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