Appliance
• Combi Steam Oven
Equipment
- 1 solid steam container
- 1 Large bowl
- 4 Ramekin dishes
- 1 Perforated steam container
- Foil
- 1 blow torch
Ingredients
- 500 ml cream
- 1 tsp vanilla bean paste
- 6 egg yolks
- 50 g maple syrup
- 2 tbsp caster sugar
Instructions
Start brûlée
- Preheat the combi steam oven to 100 °C steam. Place 500 ml cream and 1 tsp vanilla bean paste into a solid steam container and steam in the preheated oven for 2 minutes.
Finish brûlée
- Adjust the combi steam oven temperature to 85 °C steam. In a large bowl, whisk 6 egg yolks and 50 g maple syrup until slightly pale. Don't whisk too much, as this can create bubbles. Pour the cream mixture over the eggs and gently whisk to combine. Divide into 4 ramekin dishes.
Cook
- Place the ramekin dishes into a perforated steam container and cover with foil. Place in the preheated combi steam oven and steam for 30 minutes or until the custard is set but there is still a slight wobble when you GENTLY give the ramekin a little shake. Remove the foil, and place them in the fridge to cool.
To serve
- Sprinkle 2 tbsp caster sugar evenly and very thinly over the top of the brûlée. With a blow torch, caramelise the sugar until the top of the brûlée is evenly coloured. Serve immediately.
Notes
If you don't have a blow torch: Crème brûlée should be first refrigerated overnight. Preheat the combi steam oven grill to high. Place crème brûlée under grill for 1 minute or until sugar is melted and caramelised. Refrigerate afterwards for at least 20 minutes and up to 1 hour (to reset custard immediately under toffee), then serve.
Nutrition
Calories: 582kcal | Carbohydrates: 19g | Protein: 12g | Fat: 52g | Saturated Fat: 31g | Cholesterol: 388mg | Sodium: 129mg | Potassium: 239mg | Sugar: 17g | Calcium: 134mg | Iron: 1mg
Dietary note: Be sure to check the label and ensure the ingredients match your dietary requirements/preferences.
Ingredients note: Nutritional information is an estimate based on average ingredients by all brands.
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