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Jasmine Crème Brûlée with Spiced Oranges

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Baking and Desserts | European cuisine

⏳ Time

30 minutes

🥕 Ingredients

17

🍽️ Servings

8

Description

Jasmine Crème Brûlée with Spiced Oranges

Ingredients

  • Oranges - 4 pieces
  • Grated Ginger Root - 1.1 oz
  • Gelatin - 2 pieces
  • Apricot Urbech - 13 fl oz
  • Lemongrass - 2 stalks
  • Dry White Wine - 5 fl oz
  • Sugar - 7.9 oz
  • Star anise - 2 pieces
  • Cinnamon - 1 piece
  • Vanilla Pod - 2 pieces
  • Milk - 17 fl oz
  • Cream - 8 fl oz
  • Green jasmine tea bags - 3 pieces
  • Chocolate eggs - 2 pieces
  • Egg white - 4 pieces
  • Brown Sugar - 6 tablespoons
  • Powdered Sugar - 1 tablespoon

Step by Step guide

Step 1

Peel the oranges, removing the white pith. Slice into 0.5 cm thick pieces and place in a heatproof dish.

Step 2

Peel the ginger and slice it. Remove the leaves from the lemongrass, peel it, and lightly crush it to flatten.

Step 3

Soften the gelatin in cold water. Bring the apricot juice, white wine, 200 ml of water, and 150 grams of sugar to a boil. Add the ginger, lemongrass, and remaining spices (the contents of one vanilla pod), and simmer for 5 minutes. Cool the resulting syrup. Squeeze the gelatin and dissolve it in the syrup. Pour the syrup over the oranges and let sit for a while.

Step 4

For the crème brûlée, bring the milk to a boil with 75 grams of sugar and the vanilla bean (1 piece). Steep the tea bags in the milk for 5 minutes.

Step 5

Remove the tea bags. Add the cream to the milk. Whisk the eggs with the yolks and add to the milk. Fill deep bowls or special molds to a height of 2–3 cm with this mixture. Bake in the oven at 212°F (Convection +) on the second level from the bottom for 50–60 minutes, until the cream sets. Cool the cream to room temperature.

Step 6

Preheat the grill (large) for 5 minutes to 464°F. Sprinkle the cream with brown sugar (1 tablespoon per mold) and cook on the fourth level from the bottom until caramelized.

Step 7

Dust the cream with powdered sugar and serve with the spiced oranges.

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