Jasmine Crème Brûlée with Spiced Oranges
Baking and Desserts • European
Description
Jasmine Crème Brûlée with Spiced Oranges
Ingredients
- Oranges 4 pieces
- Grated Ginger Root 0 oz
- Gelatin 2 pieces
- Apricot Urbech 15 fl oz
- Lemongrass 2 stalks
- Dry White Wine 5 fl oz
- Sugar 10 oz
- Star anise 2 pieces
- Cinnamon 1 piece
- Vanilla Pod 2 pieces
- Milk 15 fl oz
- Cream 10 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 210°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 465°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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