French Toast Brioche with Caramelized Oranges ⭐ A simple, quick recipe !
⏲ Prep time: 30 minutes
⏲ Cook time: 70 minutes
🍽 Serves: 4
🧾 Ingredients:
For the poached pears :
4 Conference pears
3 cups red wine
2 star anise
1 cinnamon stick
2 cloves
3/4 cup granulated sugar
For the crème brûlée :
2 egg yolks
3 tbsp granulated sugar
1/4 cup whole milk
3/4 cup heavy cream
1 vanilla bean
Brown sugar (for topping)
📃 Instructions:
📌 Make the custard: split and scrape the vanilla bean. Whisk egg yolks with sugar and vanilla seeds. Add milk, then cream. Pour into ramekins. Bake at 195°F (90°C) for 40 minutes. Let cool to room temperature, then refrigerate for 2 hours.
📌 Meanwhile, prepare the pears: peel them while keeping the stem. Trim the base so they stand upright. In a saucepan, bring the red wine, sugar, and spices to a boil. Reduce heat and gently poach the pears for 30 minutes.
📌 Check doneness with a knife—it should slide in easily. Remove pears, strain the liquid, and reduce it slightly. Return pears to the syrup, coat them well, then drain and chill.
📌 Before serving, sprinkle the custards with brown sugar and caramelize using a torch or broiler for 1–2 minutes. Serve with the pears.
#Poached #SpicedPears #CrèmeBrûlée
1 Comment
French Toast Brioche with Caramelized Oranges ⭐ A simple, quick recipe !
⏲ Prep time: 30 minutes
⏲ Cook time: 70 minutes
🍽 Serves: 4
🧾 Ingredients:
For the poached pears :
4 Conference pears
3 cups red wine
2 star anise
1 cinnamon stick
2 cloves
3/4 cup granulated sugar
For the crème brûlée :
2 egg yolks
3 tbsp granulated sugar
1/4 cup whole milk
3/4 cup heavy cream
1 vanilla bean
Brown sugar (for topping)
📃 Instructions:
📌 Make the custard: split and scrape the vanilla bean. Whisk egg yolks with sugar and vanilla seeds. Add milk, then cream. Pour into ramekins. Bake at 195°F (90°C) for 40 minutes. Let cool to room temperature, then refrigerate for 2 hours.
📌 Meanwhile, prepare the pears: peel them while keeping the stem. Trim the base so they stand upright. In a saucepan, bring the red wine, sugar, and spices to a boil. Reduce heat and gently poach the pears for 30 minutes.
📌 Check doneness with a knife—it should slide in easily. Remove pears, strain the liquid, and reduce it slightly. Return pears to the syrup, coat them well, then drain and chill.
📌 Before serving, sprinkle the custards with brown sugar and caramelize using a torch or broiler for 1–2 minutes. Serve with the pears.
#Poached #SpicedPears #CrèmeBrûlée