EXECUTION: EASY PREPARATION TIME 15 mins. COOKING TIME 1 h. PORTIONS 6.
• 200 g of cream
• 200 g of milk
• 80 g of sugar
• 100 g of sweet and soft goat cheese
• 5 egg yolks
• 1 vanilla pod
• 1 cinnamon stick
• 1 star anise
• 3 cloves
• grated peel of 1/2 orange
• brown sugar
For the sauce:
• 100 g of orange marmalade with peels
• 150 g of water
• 2 tablespoons of sugar
• 1 pinch of ground star anise
1. Pour the cream, milk, sieved cheese, vanilla pod and other spices into a saucepan and bring to the boil.
2. In a bowl, whisk the egg yolks with the sugar and add the filtered cream.
3. Pour the mixture into six small baking dishes.
4. Bake in a bain-marie in a hot oven at 160° for about fifty minutes.
5. Remove and leave to cool at room temperature.
6. Sprinkle the surface of the creams with brown sugar and pass them under the grill of the oven.
7. For the sauce: put the jam in a saucepan, dilute it with water then add the sugar and star anise. Bring to a boil and cook for a few minutes. Pass the mixture to the blender then let it cool.
8. Serve the crème brûlée with the sauce on the side.
© COPYRIGHT All rights reserved.
Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or the European Research Executive Agency (REA). Neither the European Union nor the granting authority can be held responsible for them. For guidance on balanced and healthy diets, please refer to the National Food Dietary Guidelines: https://knowledge4policy.ec.europa.eu/health-promotion-knowledge-gateway/food-based-dietary-guidelines-europe-source-documents-food_en
