Crème brûlée with cranberry and almond

Preheat the oven to 150°C (300°F). Beat the egg yolks, add 115g granulated sugar, and whisk together. Divide evenly among 3 ramekins. Halve the vanilla pod lengthwise and scrape out the vanilla extract with the back of a knife.

Divide the cream between three pans. Add the Verstegen vanilla to one pan, the cinnamon to one pan, and the star anise to the other. Bring this slowly to a boil, allowing the spice flavors to infuse into the cream. Simmer for 10 minutes, then remove the star anise and cinnamon stick from the mixture.

Stir the different flavors of cream into the 3 different bowls of egg yolks. Divide the mixture among the crème brûlée cups and place the cups in a baking dish filled with water. Bake in the preheated oven for 50 minutes, or until the mixture is firm and the inside of the crème brûlée still has a slight wobble. Let the crème brûlée cool for 15 minutes and then refrigerate for 2 hours to firm up.

Halve the orange and squeeze the juice into a pan. Heat it with the cranberries and the remaining granulated sugar over low heat for 5 minutes. Toast the flaked almonds in a dry frying pan until golden brown.

Remove the crème brûlée from the refrigerator and spread a thin layer of cane sugar over it. Caramelize the sugar with a crème brûlée torch until it begins to lightly brown. Then spread another layer of sugar over the crème brûlée and caramelize until the sugar is golden brown.

Garnish the crème brûlée with the almond shavings, cranberries and ice cream.