Caramel cream with pine nut brittle

Ingredients

Directions

1. 1

   Wash the orange, dab dry and cut off a piece of peel (approx. 5 cm) (without the white skin, it tastes bitter). Cut the vanilla pod lengthwise and scrape out the pulp.

2. 2

   Preheat oven (electric cooker: 120°C/circulating air: 100°C/gas: see manufacturer). Caramelise sugar in a wide pot and deglaze with milk, cream and Cointreau. Stir in orange zest, coffee beans, vanilla pulp and vanilla pod.

3. 3

   Slowly heat everything over medium heat for about 10 minutes until the caramel has completely dissolved. Pour through a fine sieve into a bowl.

4. 4

   Put the egg yolks in a bowl, add the caramel cream and mix everything. If possible no foam should form. If it does, skim the foam with a spoon.

5. 5

   Pour the caramel and egg cream through a sieve. Pour into eight ovenproof moulds (e.g. mini tumblers; 160 ml capacity each). Place on the grill on the middle shelf and leave to set in the hot oven for 1 - 1 1/2 hours.

6. 6

   Allow to cool, then chill for at least 2 hours.

7. 7

   Line a baking tray with baking paper for the brittle. Roast the pine nuts in a pan without fat until golden brown and take them out. Caramelise the sugar in the pan, add the pine nuts and quickly spread them as thinly as possible on the baking paper.

8. 8

   Let it cool down.

9. 9

   Break the brittle into small pieces and spread on the cream just before serving.