Crème brûlée ingredients
(Makes five 100g servings)
400g heavy cream, 6 egg yolks, 80g sugar, One vanilla bean (the scraped marrow)
Method
1) Combine the custard
Use the Kitchen Assistent to mix your sugar, cream, scraped vanilla marrow and egg yolks until fully combined. Or spend a little extra time mixing them by hand. Then pour your mixture into ovenproof ramekins.
Whisk and mix your way to better baking. Our Assistent makes light work of the tough jobs, so you have more time for the fun parts.
2) Prepare the oven
Using steam to bake this staple dessert preserves the light vanilla flavour and consistency of the custard. Just simply pour 100 ml of water into the steam oven cavity. Turn the knob to the PlusSteam symbol, heat the oven to 120°C and press the PlusSteam button. Then sit back and relax for 5 minutes.
3) Set, strew, scorch
After five minutes, when the oven has had time to adjust, you're ready to put the crème brûlée in the oven. Bake it for 30 minutes or until the custard is slightly wobbly in the middle. Then let it chill in a fridge for at least 3 hours until it’s firm. Strew sugar on the top of the crème brûlée and caramelise by burning it with a blow torch. This will give your puddings that famous crunch. Bon appétit!
