Coffee Crème Brûlée with Stewed Plums and Vanilla Ice Cream

Coffee creme brulee:

1. Roast the coffee beans in a pan without fat over low heat. Scrape out the vanilla pod, heat the pod and pulp with cream – do not boil, add the coffee beans and let it steep for about 15 minutes. Sift the cream, add milk, cream cheese and espresso – stir well (possibly briefly with a hand blender).
2. Mix egg yolks with sugar – do not frothy.
3. Stir the cream mixture into the egg mixture and let the mixture stand so that the foam that has formed settles again (approx. 30 minutes). Fill into molds – briefly “remove” the bubbles / foam that have formed with the Bunsen burner – hold the flame against the bubbles for 1 second (not too long, otherwise the egg will freeze!) And in a water bath (bowl at least halfway in hot water put) in the oven for approx. 30 minutes at 150 degrees – then leave to cool.
4. Chill until serving (at least 6 hours, better overnight).
5. Just before serving, sprinkle with brown sugar and caramelize with a bunsen burner. Serve immediately.

Plum roaster:

1. Let the sugar caramelize in a saucepan without stirring. Core and quarter the plums. Put the plums in the saucepan. – Carefully! It could be great! Bring everything to the boil with the cinnamon stick and the star anise for approx. 5 to max. 10 minutes.
2. Possibly. Add the plum water.
3. The leaking plum juice and sugar will turn into an aromatic syrup. Remove the cinnamon stick and star anise. Serve hot or cold.

Vanilla icecream:

1. Cut open the vanilla pod and scrape out the pulp. Put the milk and half of the sugar in a saucepan, bring to the boil with the vanilla pod and pulp and remove from the stove. Let it steep for 15 minutes.
2. Mix the egg yolks and the remaining sugar in a metal bowl, but do not beat until frothy.
3. Bring the vanilla milk to the boil again. Slowly pour the milk into the sugar-egg mixture while stirring.
4. Let the egg mass thicken over hot steam while stirring. Have cold cream and a bowl with ice cubes ready. When the mass drips thickly from the spoon, it is ready. Immediately add the cold whipped cream and stir in. Place on the ice cubes and stir the mixture until cold.
5. Pour the ice cream mass through a fine sieve. Freeze in the ice machine for 30 – 60 minutes (depending on the type and instructions of the machine).
6. Put ice cream in the freezer and freeze until ready to eat. Let something defrost before serving for better portioning!