Crème brûlée with Ginger-Orange Compote

Name: Crème brûlée with Ginger-Orange Compote
Prep time: 25 min
Cook time: 155 min
Total time: 180 min
Yield: 4 Portionen
Ingredients: 300 g Kumquats; 30 g fresh Ginger; 3 tbsp Honey; 300 ml Orange juice; 1 tbsp Cornstarch; 4 Pck. Crème brûlée

Dessert

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Cook Time

3 h

Servings

Difficulty

Medium

Prep Time

25 Min

This Thermomix® recipe for Crème brûlée with Ginger-Orange Compote is ready in 3 h and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This crème brûlée with a fruity-spicy ginger-orange compote is a real highlight for special occasions! The combination of the creamy sweetness of the crème brûlée and the slightly sour, exotic note of the compote is simply irresistible. I particularly like to make this dessert in winter, when kumquats are in season. The compote can be prepared well in advance and the crème brûlée can be caramelized shortly before serving. A perfect ending to a festive menu!

Ingredients (6 ingredients)

300 g Kumquats
30 g fresh Ginger
3 tbsp Honey
300 ml Orange juice
1 tbsp Cornstarch
4 Pck. Crème brûlée

Preparation (7 steps)

Prepare kumquats

Wash kumquats hot, rub dry, clean, quarter and remove seeds. Peel ginger and grate finely.

Prepare compote

Thermomix® Setting

8 min/212°F/Speed 1 100

Put kumquats, ginger and honey in the mixing bowl. Add orange juice and simmer for 8 min./100°C/speed 1 without measuring cup.

480

Thicken compote

Thermomix® Setting

1 min/212°F/Speed 2 100

Mix cornstarch with a little water until smooth. Add to the compote in the mixing bowl and stir in for 1 min./100°C/speed 2 to bind it slightly.

Cool compote

Pour the finished kumquat compote into a bowl and let it cool completely.

Prepare crème brûlée

Prepare crème brûlée according to package instructions and pour into heat-resistant molds. Refrigerate for at least 2 hours.

Caramelize crème brûlée

Sprinkle 1 packet of brown sugar (included with the packages) on each crème brûlée and caramelize until golden brown with a blowtorch or under the preheated grill of the oven.