Crème brulee with Old Amsterdam and an orange and anise sauce
Ingredients 4 persons:
For the crème:
For the sauce:
The crème: mix up the sugar, egg yolks and vanilla extract in a dish. Preheat the oven to 90°C. 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 oven-proof moulds and let it set in the oven at 90°C 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: caramelise the icing sugar in a pan on a low heat. Quench with 250 ml of orange juice, add the vanilla extract and cinnamon, sugar and star anise, and let half of the liquid vaporise. Stir the cornflour 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.