Warm golden brioche timbale with orange cream, hazelnut, and thyme-roasted plums
An original layered dessert made with butter-toasted brioche cubes, a silky orange-scented custard, thyme-roasted plums, and a crunchy hazelnut finish. It bakes until golden on the outside and creamy in the center.
Ingredients
- 300 g brioche bread (cut into 3/4-inch cubes)
- 350 g red plums (cut into wedges)
- 45 g unsalted butter (melted)
- 3 unit eggs (room temperature)
- 300 ml whole milk
- 120 ml heavy cream
- 90 g granulated sugar (divided)
- 2 cditas orange zest (finely grated)
- 45 ml orange juice (freshly squeezed)
- 5 ml vanilla extract
- 1 cdta fresh thyme (leaves only)
- 60 g toasted hazelnuts (coarsely chopped)
- 1 pinch fine salt
- 10 g powdered sugar (for finishing)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 190 °C / 375 °F. Lightly grease 6 individual ramekins or one small baking dish with a little of the melted butter.
- 2
In a bowl, toss the plums with 20 g (about 1 1/2 tbsp) of the sugar, the fresh thyme, and 1 tbsp of the orange juice. Set aside.
- 3
Place the brioche cubes on a tray or large pan and toss them with the remaining melted butter until lightly coated.
- 4
Toast the brioche for 5 minutes in the oven at 190 °C / 375 °F, just until the edges begin to turn golden. Remove and let cool slightly.
- 5
In another bowl, whisk the eggs with the remaining sugar, whole milk, heavy cream, the remaining orange juice, orange zest, vanilla extract, and the pinch of salt until smooth and fully combined.
- 6
Divide half of the toasted brioche among the ramekins. Top with half of the plums and 2/3 of the toasted hazelnuts. Cover with the remaining brioche and finish with the remaining plums.
- 7
Pour the custard mixture over the ramekins, gently pressing the brioche down with a spoon so it absorbs some of the liquid. Let it rest for 10 minutes.
- 8
Sprinkle the remaining hazelnuts on top and bake for 25 to 30 minutes at 180 °C / 350 °F, until the center is set but still moist and the top is deeply golden.
- 9
Remove from the oven and let rest for 5 minutes. Finish with the powdered sugar sprinkled on top just before serving.
- 10
Serve warm to enjoy the contrast of orange cream, thyme-roasted plums, and hazelnut crunch.
Chef tips
For a more uniform texture, let the brioche soak in the custard for 15 minutes before baking. For a more caramelized finish, sprinkle an extra teaspoon of sugar over each ramekin before baking.
Substitutions
You can swap the plums for apricots or firm peaches. Hazelnuts can be replaced with walnuts or almonds, though the flavor profile will change slightly. If you do not have brioche, use challah or another enriched milk bread.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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