Christmas Crème brûlée
Crème brûlée is the perfect dessert for Christmas time when you serve it with redwine cherries and gingerbread crumble. See the whole recipe below.
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”