Ingredients
- 100 g brown sugar
- 4 eggs
- 2 oranges
- Grand Marnier
- powdered ginger
- cinnamon powder
- nutmeg
- vanilla
- icing sugar
- salt
For the recipe for oranges and cream au gratin, peel the oranges and peel the wedges. Beat the egg whites until stiff, with a pinch of salt. Heat 2 tablespoons of Grand Marnier and melt the sugar, then let it cool.
Add it to the yolks and whip them until they are frothy and light, adding the seeds of half a vanilla pod, a pinch of ground cinnamon, one of ginger and one of nutmeg.
Incorporate the egg whites into the yolks, gently, obtaining a froth. Pour it in 4 ramequin (ø 10 cm). Arrange the orange wedges over the cream and bake the ramequins at 220 ° C for 4-5 '. Sprinkle with icing sugar and serve immediately.
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