Christmas Crème brûlée

1dl milk

5dl cream

1 vanilla pod

1/4 star anise

2 cloves

1 cinnamon stick

7 egg yolks

100 g sugar

On top:

Cane sugar

To serve with:

Red wine cherries

Crumbled gingerbread

Yoghurt cream

Method:

1. Bring the milk, cream and seasonings (seeds from vanilla pod, ¼ star anise, 2 cloves & 1 cinnamon stick) up to boil. If you have the time, leave to marinade for 30 min.  

2. Mix the sugar and egg yolks together. Strain in the warm cream-milk mixture and stir. Pour the mixture into a loaf pan.

3. Cook in a 110°C oven for approx. 70 min until the mixture has set (to around 85 °C).

4. Leave to set in room temperature for 15 min and then chill in the fridge.

5. Sprinkle cane sugar on top and burn the surface with a gas burner.

Yoghurt cream:

1dl Turkish yoghurt

1dl crème fraiche

1dl mascarpone

1 table spoon icing sugar

1. Mix all ingredients to an even mixture

2. Put the mixture into a piping bag

Red wine marinated cherries:

3dl cherries

2dl sugar

2dl red wine

1. Mix all ingredients in a sauce pan

2. Cook over low heat until there’s no extra liquid left in the pan and the texture is ”jam like”