Ingredients for 8 servings:
1 vanilla pod
a Bioorange
60 g icing sugar
250 ml milk
750 ml whipped cream
8 egg yolks
2 tablespoons orange liqueur
7 tsp brown sugar
first The day before, carve vanilla bean lengthwise, scrape out the marrow. Orange peel finely grate. Powdered sugar, milk, cream, vanilla seeds, vanilla bean and orange zest until boil while. 1 hour draw.
second Whisk egg yolks. Cream mixture through a fine strainer to pour the egg yolk. Well Whisk or blend well with the hand blender. Mass with orange liqueur to taste. Mass up to just below the edge in 8 refractory molds - cast (150 200 ml) and place in a juice cup.
third Preheat oven to 140 degrees vorheitzen. So much hot water pour into the pan juices to the muffin cups to 2 cm under the rim in hot water bath.
4th The creme brulee in the oven to the lowest level at 140 degrees 60 - 70 minutes can falter (convection 120 degrees, gas 1). Ramekins from the oven, allow to cool. Then the best cover and refrigerate overnight. Tip: Make the garden, because times are also dependent on her stove. Wiggle it easy to the cups. Is the mass the consistency of jelly she is hammered. For cooling, they moved to something else.
5th Directly before serving, sprinkle the cream with brown sugar and in turn golden brown au gratin with a blow lamp or a crème brûlée torch. 1 minutes to cool down to form a sugar crust. Then serve immediately. Is the Crème au gratin too long after the sugar crust is liquid again.
Bon appetit!
Source: www.essen-and-trinken.de
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