Ingredients
For the cream:
190 ml oat drink
200 ml whipped cream alternative
10 ml oat drink
70 g sugar
The pulp of 1 vanilla pod
Zest of a quarter of a lemon
60 g cane sugar for caramelising
For the red wine pears:
2 pears
250 ml red wine
50 g sugar
1 cinnamon stick
1 clove
Some orange peel
For the chocolate sauce:
20ml oat drink
50g dark chocolate
Other:
Blow torch (alternative preparation in the oven possible)
From our assortment
INSTRUCTIONS
For the cream
1. Pour the oat drink and the whipped cream together with the sugar, the pulp of the vanilla pod and the lemon zest into a saucepan.
2. Mix the egg replacement powder with the oat drink and add to the pan while stirring.
3. Bring to the boil briefly, stirring until the mixture begins to thicken.
4. Pour the cream into ovenproof bowls and leave to cool completely.
5. Just before serving, sprinkle 2-3 spoons of cane sugar over the cream in each bowl and caramelise with a blow torch. Alternatively, place your ovenproof dishes in the oven or grill for 2-3 minutes until the crust has turned yellow-gold.
For the red wine pears
1. Peel the pears, cut them in half and remove the core.
2. Heat the red wine with the sugar until the sugar has melted – do not boil.
3. Add the spices.
4. Place the pear halves in the wine and leave to infuse over a low heat for at least 15 minutes. For a deep red colour, soak the pear halves in the wine overnight (without heating the wine up).
5. Remove the pear halves from the wine, slice thinly, fan out and serve with the chocolate sauce to accompany the crème brûlée.
