Yes yes I know, are at the beginning in terms of diet, the good intentions in the foreground. More vegetables, less fat, and finally cease to stuff day after day with candy ... Plans of this or a similar kind were also forged in the House Sugar and Spice. But still, dear reader, it is no ... I'm still remained the second Christmas dessert guilty and even if it is a real cream and sugar bomb, well, since you have now simply by ... yes no If resign because of a crème brûlée his good intentions, right? O)
But on the other hand ... If not sure then what ...?! ; D I'm so in one of my last posts told you that I provided in my job as the family Christmas dessert-makers and therefore always hold out for weeks before the festive desserts. And when I got the recipe for the gingerbread crème brûlée in the Lecker have seen, I knew immediately that it was for my family. My father loves creme brulee, and ordered them in the holiday in France almost daily. And even with all the other Family members met the cream to large reciprocal love.
And the crème brûlée-lovers were not disappointed: Tasty as ever, but this time to have with Christmas gingerbread spice note and orange slices. The only drawback (! Themselves to blame): the sugar this time scattered far too thick (as per original recipe, 1 tablespoon sugar molds, but only if you have more molds than me ...: o)), so that the crust, but only very hard to crack with a spoon left. But if it's anything special; o)
A note also: The cream is in an orange sauce recipe, made from the juice of two oranges and a tablespoon of cold butter, touched. I have also done so, but I found a bit boring. My mother and I have few things and then together the sauce spiced up with more orange juice, a little vanilla sugar and white port wine and thickened slightly. Unfortunately, I have me in the heat of the moment (Christmas dinner, how exciting ...!) listed and not the quantity. Therefore you have to get creative here either enjoy or without the cream sauce, which is also very good:)
And from the next post's only healthy vegetable dishes, I promise! * Cough *
recipe
for four
200g cream 200ml milk 50g
+ 4 Tablespoons sugar
3 tsp vanilla sugar
2 eggs + 1 egg yolk (Size M)
1 teaspoon gingerbread spice
2 oranges
the extra for the sauce:
more orange juice
more vanilla sugar
white port wine
starch to thicken
cream, milk, 50g sugar and vanilla sugar to a boil in a pot and let cool. Pull from heat and let cool slightly. Preheat the oven (electric oven: 125 ° C / Fan 100 ° C). Eggs, egg yolk and gingerbread spices blend well. Stir in hot cream slowly.
The egg cream into four ovenproof (preferably flat) baking dishes (each about 200 ml capacity) with oil. Molds put on a deep baking tray and put in the hot oven. So much hot water in the deep baking sheet that the muffin cups two-thirds in the water. Cream can falter 50-60 minutes. The cream can then cool slightly and then make at least three hours cold.
Meanwhile, peel the oranges so that the white skin is completely removed. Fillets with a sharp knife, detach from the separation membranes. (If you want even cook an orange sauce, you should collect the juice.) Orange segments aside until ready to serve.
before serving crème brûlée evenly with one tablespoon sugar (for smaller ramekins less, should be only a thin layer sprinkle!). caramelize with the cooking gas burner or under the hot oven-grill just until golden brown. Serve with the orange segments and possibly an orange sauce.
source
Lecker December 2010
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