Jasmine creme brulee with spicy oranges
8 servings
30 minutes
Jasmine crème brûlée with spiced oranges is an exquisite dessert that combines the tenderness of French classic with Eastern aromas. The origins of crème brûlée trace back to 17th century France, where it became a symbol of gastronomic refinement. In this version, the traditional cream acquires subtle floral notes of jasmine that harmoniously intertwine with the rich sweetness of vanilla. Spiced oranges infused with cinnamon, anise, and ginger add freshness and zest to the dessert. The caramel crust—crispy and golden like a sunbeam—complements the velvety texture of the cream, creating a play of flavors and contrasts. This dessert perfectly concludes a meal, surprising and delighting with its harmony of scents, tastes, and textures, transforming an ordinary dinner into a gastronomic pleasure.
1
Peel the oranges, remove the white skin. Slice into 0.5 cm pieces and place in a heat-resistant dish.
- Oranges: 4 pieces
2
Peel the ginger and slice it. Remove the leaves from the lemongrass, peel it, and lightly pound it to flatten.
- Fresh ginger: 30 g
- Lemongrass: 2 stems
3
Soak gelatin in cold water. Boil apricot juice, white wine, 200 ml of water, and 150 grams of sugar. Add ginger, lemongrass, and remaining spices (contents of one vanilla stick), and cook for 5 minutes. Cool the resulting syrup. Squeeze the gelatin and dissolve it in the syrup. Pour the syrup over the oranges and let it sit for a while.
- Leaf (sheet) gelatine: 2 pieces
- Apricot juice: 400 ml
- Dry white wine: 150 ml
- Sugar: 225 g
- Star anise: 2 pieces
- Cinnamon sticks: 1 piece
- Vanilla pod: 2 pieces
4
For the crème brûlée, boil milk with sugar (75 grams) and vanilla pulp (1 piece). Dip tea bags in the milk for 5 minutes.
- Milk: 500 ml
- Sugar: 225 g
- Vanilla pod: 2 pieces
- Jasmine green tea bags: 3 pieces
5
Remove the tea bags. Add cream to the milk. Mix the eggs with the yolks and add to the milk. Fill deep bowls or special molds with this mixture to a height of 2–3 cm. Bake in the oven at 100 degrees (Convection +) on the second level from the bottom for 50–60 minutes until the cream sets. Cool the cream to room temperature.
- Cream: 250 ml
- Chicken egg: 2 pieces
- Egg yolk: 4 pieces
6
Preheat the grill (large) for 5 minutes to 240 degrees. Sprinkle the cream with brown sugar (1 tablespoon per mold) and cook on the 4th level from the bottom until caramel forms.
- Brown sugar: 6 tablespoons
7
Dust the cream with powdered sugar and serve with spiced oranges.
- Icing sugar: 1 tablespoon