Ingredients

4 Portions

• 1 vanilla pod
• 300g whipped cream
• 160ml whole milk (3.5% fat)
• 80g sugar
• 2-3 pinches of freshly ground Szechuan pepper
• 4 egg yolks (size M)
• 2-3 tbsps. brown sugar
• 1 vanilla pod
• 6 untreated blood oranges
• 3 tbsps. sugar
• 1 star anise
• 1-2 tbsps. cornflour
• Mint for garnish

optional:

For the blood orange compote:

Szechuan crème brûlée with blood orange compote

Directions

1. Cut 1 vanilla pod in half lengthwise and scrape out the seeds. Stir the cream, milk, 80g sugar, Szechuan pepper, vanilla pulp and egg yolk until smooth. It is recommended to let the cream mixture rest in the refrigerator for 1-2 hours.

2. Preheat the oven (electric cooker: 125°C/circulating air: 100°C/gas: see manufacturer).

3. Place four oven-safe bowls or moulds (each with a capacity of approx. 200ml) on the oven drip pan. Fill in the mixture. Push the drip pan into the preheated oven and pour on as much hot water so that the moulds are 2/3 in water.

4. Allow the crème to thicken for 40–50 minutes. Allow the moulds to cool and refrigerate for about 4 hours.

5. In the meantime, cut the vanilla pod in half lengthwise and scrape out the seeds. Wash a blood orange under hot water and rub dry. Grate the peel of half an orange very thinly. Peel the blood oranges so that the white pith is completely removed.

6. Separate the fillets between the membranes with a sharp knife. Squeeze out the juice. Place the fillets into a sieve, drain, collect the juice.

7. Caramelise 3 tbsps. sugar in a pan until golden-brown, then deglaze with the juice (approx. 250ml), add the star anise and vanilla pulp and cook the caramel over a medium heat for about 2 minutes.

8. Stir the cornflour and 1 tbsp. cold water until smooth and bind the fruit stock with it. Continue to simmer for about 1 minute while stirring. Add the citrus fillets to the broth and allow to cool.

9. Stir the cornflour and 1 tbsp. cold water until smooth and bind the fruit stock with it. Continue to simmer for about 1 minute while stirring. Add the citrus fillets to the broth and allow to cool.

Flow butter boat
Flow butter boat
Flow butter boat
Flow hors d'oeuvre bowl 27 x 9 cm
Flow hors d'oeuvre bowl 27 x 9 cm
Flow hors d'oeuvre bowl 27 x 9 cm
Clever Cooking square serving plate 10 x 10 cm
Clever Cooking square serving plate 10 x 10 cm
Clever Cooking square serving plate 10 x 10 cm