Update: Für das deutsche Rezept nach unten scrollen!
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 mit Gewürzen
Zutaten:
- 270 g Schlagsahne
- 270 ml Vollmilch
- 1 Vanilleschote
- 1 Stück Schale einer Bio-Orange
- 60 g Zucker
- 1 Zimtstange
- 6 Eigelbe
- brauner Zucker
Milch, Sahne, Vanillemarkt und Vanilleschote, Orangenschale, Zimtstange und 30 g Zucker in einen Topf geben und zum Kochen bringen. Vom Herd nehmen und 30 Minuten ziehen lassen.
Den Ofen auf 150° C vorheizen.
Die Eigelbe mit dem restlichen Zucker verrühren. Langsam und als dünnen Strahl die Gewürzmilch in die Eigelbe rühren. Alles durch ein Sieben gießen. und auf kleine Förmchen aufteilen.
Die Förmchen in die Fettpfanne stellen und heißes Wasser in die Fettpfanne gießen bis die Förmchen bis zu einem Drittel im Wasser stehen.
40-50 Minuten backen. Die Mitte der Cremes sollte wabbelig, aber nicht flüssig sein.
Wenn man sehr kleine Förmchen nimmt, kann es sein, dass die Cremes in 20-30 Minuten fertig sind, also einfach mal von Zeit zu Zeit nachschauen.
Die Cremes aus dem Wasserbad nehmen und auskühlen lassen.
Eine dünne Schicht braunen Zucker auf die Cremes streuen und unter dem heißen Grill karamellisieren.
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.