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Crème brulee with Old Amsterdam

Crème brulee with Old Amsterdam


    For the crème

    • ½ cup of sugar
    • 4 egg yolks
    • 1 vanilla pod
    • 1.5 cups of cream
    • 0.5 cup of milk
    • 3 oz of Old Amsterdam

    For the sauce:

    • 1 tablespoon of icing sugar
    • 1.5 cup of freshly squeezed orange juice
    • Vanilla pod
    • Cinnamon stick
    • 3.5 tablespoons of sugar
    • 2 fruits of a star anise
    • 1 tablespoon of corn flour
    • The peel of an untreated orange


    The crème: mix up the sugar, egg yolks and vanilla extract in a dish. Preheat the oven to 190 F. Bring the cream, milk and scraped vanilla pod to the boil in a pan. Remove the vanilla pod and evenly stir the liquid in with the bowl of sugar and egg yolks, using a spoon. Pour the mixture into four small ovenproof moulds and let it set in the oven at 190 F for 30 minutes. The crème will be soft, but pressure-resistant. Take the moulds out of the oven, let them cool down and put them in the fridge to set. The orange and anise sauce: caramelize the icing sugar in a pan on a low heat. Quench with 1 cup of orange juice, add the vanilla extract and cinnamon, sugar and star anise, and let half of the liquid vaporize. Stir the corn flour into some water until you have a smooth mixture, add this to the above, let it simmer for about two minutes, put into a strainer and add the rest of the orange juice, orange peel and orange liqueur. Let this mixture cool down. Finally, remove the orange peel and spices. Grate the Old Amsterdam and sprinkle this on top of the crème brulee, then bake au gratin in a preheated oven. Pour some orange and anise sauce over the crème brulee and serve.