- Prep and cook time 1 hour 30 minutes – Serves 6-8 people
Equipment:
- Large saucepan
- Whisk
- 6-8 Ramekins
- Deep baking tray
- Fry pan
Créme Brûlée Ingredients:
- 500 ml cream
- 250 ml whole milk
- 1/2 teaspoon of vanilla powder (you can buy here) or substitue and use 1-2 teaspoons of natural vanilla extract
- 4 teaspoons of hazelnut butter
- 50 gm of icing sugar
- 20 gm castor sugar
- 7 egg yolks
- 4-5 teaspoons of castor sugar to caramelise
Cinnamon Apple Compote Ingredients:
- 2-3 apples
- 1 pear
- 1/2 teaspoon of Ceylon cinnamon
- 1/4 teaspoon of ground vanilla or one teaspoon of natural vanilla extract
- 1 organic orange, juice and some zest
- 1 teaspoon of butter
Crème Brûlée Cooking Instructions:
- Pre-heat your oven to 120° fan-forced or 140° conventional heat
- Put the cream, milk, vanilla and icing sugar in a saucepan and gently just bring to the biol. Remove from the heat and stir in the hazelnut butter, put aside to cool slightly.
- Whisk the egg yolks and castor sugar together and pour into the cooled cream mixture – make sure it is cooled. Otherwise, you can cook your eggs. Give everything a really good mix to combine.
- Get your deep baking tray, evenly distribute the brûlée mixture into the 7-8 ramekins and place in the tray before putting in the middle rack in your pre-heated oven, baking for about 70 minuteses or until the custard is set.
- Once set, remove your brûlées from the oven and let them cool down. For best results, refrigerate overnight.
- Before you serve, sprinkle some castor sugar over the top of the custards (about 1/2 a teaspoon of sugar per dessert) and caramelise until the tops are golden brown. You can simply place your tray under a hot grill for 3-4 minutes and keep an eye on them so they don’t burn.
Cinnamon-Apple Compote Cooking Instructions:
- Cut your apples and pear into small cubes.
- Melt some butter into a pan and sauté your fruit.
- Add the cinnamon, vanilla, orange juice and zest, then cover and simmer for 5-6 minutes.
- Leave to cook down before serving on top or alongside your brûlée.
RECIPE BY LENA FUCHS
@mein_leckeres_leben
