Créme brûlée with warm mulled wine pears

Ingredients for 6 servings:

• 400 ml cream
• 150 ml milk
• 500 ml red wine
• 170 g sugar plus some sugar for sprinkling
• 6 g orange zest
• 1 kg pear(s)
• 1 tsp vanilla paste
• 1 tsp mulled wine spice, ground
• 5 egg yolks

Instructions

Working time approx. 5 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 50 minutes; Total time approx. 4 hours 55 minutes

Preheat the oven to 150°C (top/bottom heat). Place the cream and milk in a bowl. Separate the eggs and mix the egg yolks well with the cream and milk mixture. Add the orange zest, 70g sugar, and vanilla paste and mix well. Boil approximately 1.5 liters of water in a kettle. Pour the crème brûlée mixture into 6 ovenproof dishes. Place the dishes on a baking tray and place on the middle rack of the preheated oven. Pour enough hot water into the dish until the dishes are 3/4 full. Now let the crème brûlée set in the oven for 50 minutes and then let it cool for at least 4 hours. Bring the red wine, 100g sugar, and the mulled wine spice to a boil. Meanwhile, peel and dice the pears. Add the pears to the mulled wine and simmer for 10 minutes. Bring the mulled wine pears to a boil to serve. Meanwhile, sprinkle the crème brûlée with sugar and caramelize it with a blowtorch. Divide the mulled wine pears among 6 bowls and serve with the crème brûlée.