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Crème brulee with sweet quinces
Crème brulee with sweet quinces
Method

For quinces

  • Wipe the quinces with a towel to remove fuzz. Wash with cold water, peel, remove the stems and any hard parts.
  • Quarter and remove the core and seeds. Cut each quarter into 2 or 3 pieces if your fruit is large.
  • In a stainless steel pot, add the quinces, sugar, lemon juice and spices. Simmer for 2 minutes.
  • Transfer to a bowl, cover with parchment paper and refrigerate overnight.
  • Repeat the same process for 4 consecutive days.
  • On the fifth day, boil in a stainless steel pot, carefully remove froth and continue to boil for 10 minutes over low heat, stirring carefully.
  • Remove the pieces of quince with a spoon and transfer to a jar.
  • Boil the syrup one last time and add to the jar. Seal with cap.

For the crème brulee

  • Preheat oven to 100* C (212* F) Fan. Place the oven rack on the highest position (above the middle so that enough air can move under the baking pan).
  • In a large bowl, add the egg yolks and 1 tablespoon sugar. Whisk well until the mixture turns white.
  • In a pot, add the heavy cream, milk and 1 tablespoon sugar.
  • Using a knife, cut 1/3 of the vanilla pod, slice it in half, scrape off the seeds and add to the pot.
  • Place the pot over high heat and bring to a boil. As soon as it boils, remove from heat because you don’t want your mixture to over boil.
  • Using a ladle, slowly add the mixture from the pot to the bowl with the eggs, whisking continuously (about 3 ladleful’s in total). You want to heat up the egg yolks slowly.
  • If you add all the hot mixture at once, you will burn the egg yolks and turn them into an omelet instead of a crème brulee! As soon as they heat up, add the mixture from the bowl back into the pot.
  • Transfer to a measuring jug.
  • In a shallow pan, place the empty crème brulee bowls and fill them with the mixture.
  • Bake for 40-50 minutes.
  • When ready, remove from oven and refrigerate them to cool.
  • Then, sprinkle with some granulated sugar over each bowl and scorch with a kitchen torch.
  • Serve with sweet quince.
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Nutritional
Chart

Nutrition information per 100 gr.

177
Calories (kcal)
9 %

Calories

Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

2.4
Total Fat (g)
3 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

1.3
Saturated Fat (g)
6 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

36.0
Total Carbs (g)
14 %

Carbohydrates

The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

36.0
Sugars (g)
40 %

Sugars

Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

0.84
Protein (g)
2 %

Protein

It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

3.0
Fibre (g)
12 %

Fibers

They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

0.02
Sodium (g)
0 %

Salt

A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.