Xanté crème brûlée
You will need six shallow ramekins
Ready in: 1 day
- half a pear cut into cubes of 4 x 4 mms or 0.2 x 0.2 inches
- 6 tablespoons Xanté liqueur
- 3 egg yolks
- ¾ dl or 0.3 cups sugar
- 2.5 dl or 1 cup cream
- ½ dl or 0.2 cups of whole milk
- 1 vanilla pod
- 6 tablespoons sugar
Preheat the oven to 95 degrees Celsius or 203 degrees Fahrenheit.
Chop the pears into cubes of about 4 mms or 0.2 inches. Heat the cubes in a skillet, add the liqueur and bring to the boil. Leave it to settle in the skillet.
Separate the egg yolks into a bowl together with the sugar. (You can use the egg whites to make meringues or put them in the freezer for later use.)
Split the vanilla pod lengthways and scrape the seeds into the sugar and egg yolk mixture. Beat the egg yolks until pale and fluffy.
Bring the cream, milk and the empty pod to the boil but do not burn the milk! Remove the vanilla pod. Add cream and milk to the egg yolk mixture while whisking continuously.
Place the pears seasoned in liqueur into the six ramekins. Carefully fill the ramekins with the egg mixture and place in the oven.
Cook the custards at 90–95 degrees in the oven (194–203 degrees Fahrenheit) for 60–70 minutes. If the custards do not solidify in the given time, do not increase the temperature; instead, keep cooking them. If the oven is too hot, the custards will turn lumpy.
Set aside to cool at room temperature and keep in the fridge overnight.
When ready to serve, sprinkle sugar over the surface and caramelise using a chef's blow-torch.