Christmas Spiced Crème Brûlée, Sweet Off The Grill

LET’S GO

PREPARATION

1. The custard of the Christmas spiced crème brûlée

   Otto knows the secret to a perfect Christmas spiced crème brûlée lies in a delicious custard. For our chocolate gingerbread variant, first, melt the chocolate using a double boiler method. You can easily achieve this by using a glass bowl resting over a pot of boiling water to melt your chocolate. After melting the chocolate, let it cool down a bit. Them, mix together the milk, cream and egg yolk. Add sugar and gingerbread spice for that undeniable Christmas aroma. At last, mix everything with the melted chocolate.

2. Waterbath in the oven

   Preheat the oven to 160 ° C using both the top and bottom heat to cook evenly. Meanwhile, pour the finished chocolate gingerbread cream in small oven-safe bowls and place them on a deep baking sheet. Place the baking hseet in the oven and then, carefully fill the baking sheet with hot water until the bowls are covered halfway. Let your Christmas dessert cook for 50 minutes. Then, let the crème brûlée custard cool slightly before you put it into the fridge to cool down while covered for at least 3 hours.

3. “Christmas Cherries”— the Otto way

   The ideal companion for this holiday crème brûlée are Otto’s “Christmas cherries.” Here, Otto gives away his secret to making “Christmas cherries” at home!
   First, separate the cherries from the juice and place the cherries aside. Take the cherry juice and stir it with a bit of cornstarch before you put it in a saucepan to heat it up. Add orange juice, lemon juice, cloves, star anise and cinnamon sticks for a recognizeable Christmas spice flavor and let the liquid boil until it thickens. Then, remove the cloves, star anise and cinnamon sticks and stir in the cherries.
   If your family likes to enjoy a bit of holiday alcohol in their desserts on Christmas Eve, you can alternatively use less cherry juice and substitute with red wine, rum or amaretto. You can make a new Christmas spiced crème brûlée every year by trying a different alcoholic beverage.

   
   
   

GRILLING

1. The final touch on the Otto Grill

   Warm the Otto Grill for three minutes to 1500°F. For the perfect dessert from the grill, sprinkle 1 tablespoon of cane sugar on top of each chocolate gingerbread crème brûlée. Place the bowls into the Otto Grill and set the Meat-o-Meter to level 1 for about 1 and a half minute until the sugar caramelizes and you have a wonderful crust.

SERVING

1. Serve and enjoy

   Serve the Christmas spiced crème brûlée alongside the Christmas cherries. Then, a way you go with a sweet and creamy holiday treat! Grilled dessert can be so easy!

More desserts from the grill:
Grilled Banana & Ricotta Cream
Chocolate Lava Cake