An easy dessert that tasts like christmas. The classical creme brûlée is refined with cinnamon and served with a fresh pear chutney.

Ingredients (for 4 servings):

350 g cream

2 eggs

2 egg yolks

80 g powdered sugar

vanilla of one vanilla bean

4 tbs brown sugar

1/2 tbs cinnamon

for the pear chutney:

2 pears

1 tbs butter

1 vanilla bean

3 tbs sugar

1 tbs rum


Blend the eggs with the cream. Scrape the vanilla bean, stir in the egg yolks, the powdered sugar and the vanilla. Fill the dough in flat bowls and bake it for 40 minutes in a waterbath in the oven at 150 ° degrees. Chill it in the fridge for at least 6 hours after baking. Before serving dredge it with brown sugar and caramelize it with a gas burner.

Für das süße Birnenchutney: die Birnen schälen und fein würfeln. In einer Pfanne etwas Butter erhitzen, die Birnen darin weich dünsten. Mit frischer Vanilleschote und Zucker einkochen lassen. Das Birnenchutney noch warm zur Creme brûlée servieren.

Tip: you can modify the taste of the creme by adding other tastes like lavender, lemon or rosemary.

.s. cookingCatrin