Crème brûlée of pâté with gingerbread crouton

Name: crème brûlée of pâté with gingerbread crouton
Total time: 15 min
Yield: 4
Ingredients: 200 gram cream pâté; 1 tablespoon cranberry compote; 1 tablespoon forest fruit jam; 1 dash cognac; 1 dash port wine; 2 tablespoon light brown caster sugar; 4 paste spice cake

Ingredients

200 gram cream pâté
1 tablespoon cranberry compote
1 tablespoon forest fruit jam
1 dash cognac

1 dash port wine
2 tablespoon light brown caster sugar
4 paste spice cake

Directions

Mix the cream pâté with the cranberry compote or forest fruit jam and possibly a small dash of cognac or port.
Fill low ovenproof dishes and smooth the top with the convex side of a damp spoon. Put in the refrigerator for a while.
Heat the oven grill. Sprinkle the pâté with caster sugar and let it caramelize under the hot oven grill.
Meanwhile, roast very thinly sliced gingerbread in a toaster. Light out any stars and serve with the pâté.