As you noticed I didn’t had much time for blogging this month and so unfortunately not a single recipe found it’s way in my beloved blog in novembre. But I cannot bear it that novembre goes away empty handed.
So two weeks ago I made some delicious Crème Brûlée, which I spiced with some orange peels and cinnamon. But feel free to try the spices you like. Originally I wanted to do it with lavender and fennel seeds, but I didn’t had lavender at home. Fortunately I made some pictures of the crème, which didn’t turn out that pretty, but better than nothing this month.So here’s the recipe for you. You can also make some more for dessert the next evening, because they have to cool down anyway before caramelizing the top.
Crème Brûlée with favourite spices
Ingredients:
- 270 g cream
- 270 ml milk
- 1 vanilla bean
- piece of an orange peel (organic)
- 60 g sugar
- 1 cinnamon stick
- 6 egg yolks
- brown sugar
Combine the cream with the milk in a pot. Split the vanilla bean open and scrape it. Add both with the orange peel, the cinnamon stick and half the amount of the sugar to the milk. Bring it to boil. Take it off the stove and let it infuse for about 30 minutes.
Preheat the oven to 150°C.
Combine the egg yolks with the rest of the sugar. Stir the hot milk-cream-mixture slowly into the egg yolks. Strain the eggmilk through a fine sieve and divide it among your ramekins.
Place the ramekins in a deep baking sheet and add so much water, that the ramekins are standing for one third in water.
Bake the crème brulée 40 – 50 minutes. When lightly shaken, the center should jiggle slightly but not appear liquid.
If you use smaller ramekins, it’s possible that your crème needs only 20-30 minutes. So be sure to check the texture earlier.
Take the ramekins out of the water bath and let it cool completely.
Sprinkle some brown sugar on top and caramelize under a hot broiler or a torch.
