Recipe Crème brûlée pear and gingerbread

To prepare this dish

Ingredient list

Assembly

1 liter Crème Brûlée Bourbon Vanilla
50 g five-spice powder
1100 g pears
200 g sugar
1 vanilla bean
100 g moist gingerbread

Elle & Vire products used

Crème Brûlée Bourbon Vanilla

The recipe,
step by step

1. 1

   Assembly

   Cut the pears into cubes and cook with the sugar and vanilla. Divide among the dishes. Cook some pear quarters for assembly and set aside.
   
   

   Heat the Crème Brûlée dessert base just until it just comes to a boil. Remove from the heat and stir in the five-spice powder. Pour the hot mixture over the pear cubes. Let cool for 20 minutes at room temperature, then refrigerate for at least 3 hours.
   
   

   When time to serve, caramelise the tops of the crème brûlées and top with cubes of gingerbread and the reserved pear quarters.

   Chef's tip

   Make the dessert in a large recipient for a crème brûlée to share!

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