in

White Pepper Creme Brulee with Plum and Fig Ragout

5 from 2 votes
Total Time 11 hours 15 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 213 kcal

Ingredients
 

Ragout

  • 480 ml Apple juice
  • 300 g Figs dried
  • 150 g Dried plums
  • 0,5 tsp Orange zest

Creme brulee

  • 600 ml Cream
  • 70 ml Whole milk
  • 1 tsp Pepper White
  • 0,5 piece Vanilla pod
  • 8 piece Egg yolk
  • 150 g Sugar

Instructions
 

Ragout

  • Combine all ingredients in a saucepan and bring to a boil. Stir occasionally. Continue simmering until figs (150g with and 150g without seeds) and plums are soft (approx. 10 min.). Slightly cool the ragout and then fill it into separate small bowls.

Creme brulee

  • Preheat the oven to 160 degrees. Prepare 5 refractory bowls in a baking dish.
  • Mix the cream, whole milk and white pepper in a mixing bowl. Add the inside of the vanilla pod and ideally let it steep overnight.
  • Mix the egg yolk and sugar and then slowly mix into the cream mixture with the whisk.
  • Divide the mixture between the ovenproof bowls (no higher than 5 cm). Then fill the baking dish with hot or boiling water and place in the oven. Bake for about 35-40 minutes until the center is firm. Take out of the oven and cool for at least 2 hours.
  • Then distribute about ½ teaspoon of sugar per bowl on the cream and knock off the rest. Then melt the sugar with a flambé machine until it is maximally golden brown. Finished.
  • Serve the plum and fig ragout cool or warm with crème brûlèe. Decorate with a little orange zest.

Nutrition

Serving: 100gCalories: 213kcalCarbohydrates: 25.9gProtein: 1.7gFat: 11.1g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe




Eggplant Rollantini with Scallop-ricotta Filling

Spiedini Alla Romana – Before Crémant with Pomegranate and Filled Cherry Peppers