How to do it:
1. Preheat the oven to 160 degrees. Fill the deep baking tray in the oven ½ cm high with hot water.
2. Peel the oranges down to the flesh and divide them into 1 cm thick slices. Brush the shallow COOK & SERVE pot with butter and sprinkle with 1 tablespoon of sugar. Caramelise on the hot oven bottom for about 4 minutes. Take out and line with the orange slices.
3. Mix milk, cream, half the sugar and vanilla sugar. Whisk eggs and egg yolks and add. Pour on the oranges and put them in the oven in a bain-marie. Leave to stand for 40-45 minutes.
4. Cover the crème and put it in a cool place. Sprinkle with remaining sugar before eating. Slide under the oven grill until the surface begins to brown.
Tip: Sugar burns quickly - so stick with it. As an alternative to sprinkling and sprinkling, use brown sugar.
Alternatively: Crème Brûlée can also be prepared in portions of four shallow COOK & SERVE pots of 16 cm | 0.3 l each.
Nutritional values per serving:
Calories: 251 kcal, Carbohydrates: 22 g, Protein: 6 g, Fat: 15 g, Dietary fibre: 1,3 g
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