Crème brûlée with hot cherries

510 minutes

1.

Preheat the oven ( E-stove: 125 ° C / convection: 100 ° C / gas: Stu fe 1). Mix the cream, milk, 75 g sugar, vanilla sugar, eggs and egg yolks with the whisk.

2.

Place four flat oven-safe molds on the drip pan of the oven. Pour the egg cream into the molds, put them in the hot oven and pour in enough boiling water until the molds are 2/3 of the water.

3.

Approx. Let stand for 1 hour. Then take it out, let it cool down and chill for at least 6 hours.

4.

Wash the orange with hot water and peel off or rub some of the peel. Squeeze the orange. Drain the cherries, collecting the juice. Mix 2 tablespoons of juice and starch until smooth. Bring the remaining juice, 1–2 tablespoons sugar, orange juice and zest to the boil.

5.

Stir in the mixed starch, simmer for approx. 2 minutes. Fold in the cherries.

6.

Before serving, sprinkle the cream with 1 teaspoon of sugar. Caramelize with a kitchen gas burner or under the hot oven grill. Serve with the hot cherries.