Easter crème brûlée
Ingredients
2 dl crème fraîche
1 dl whipping cream
Grated zest of 1 organic orange
1/2 dl Dansukker Organic Cane Sugar Fairtrade
3 egg yolks
1 egg
Butter for the tins
Dansukker Cane sugar for the tins
Chocolate eggs
1 dl crème fraîche
1 small egg yolk
100 g dark chocolate
15 g unsalted butter, room temperature
1 tsp Dansukker Vanilla Sugar
Dansukker Cane Sugar
Combine the crème fraîche, cream, orange zest and sugar in a saucepan and bring to the boil. Set aside to cool. Fill a wide baking tray with water, place it in the oven and set the oven temperature to 125 °C. Stir the egg yolks and egg into the cooled flour mixture. Strain the mixture and divide it into greased ramequins sprinkled with sugar. Stand the ramequins in the water bath and bake for about 1 1/2 hours. Leave to cool.
Bring the crème fraîche to the boil. Put the egg yolk in a bowl and pour the hot crème fraîche over it. Chop the chocolate finely and add to the crème fraîche mixture. Stir until the chocolate has melted. Add the butter and vanilla sugar. Refrigerate.
Sprinkle the puddings with cane sugar. Place them under the grill for about five minutes until the sugar is caramelised. Leave to cool. Make egg shapes out of the truffle and decorate the puddings with them.
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