Maple crème brûlée
Author: Miele

Prep Time: 5

Cook Time: 30

Cooling time: 10

Total Time: 45

Servings people

Appliance/Function:

• 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

Maple crème brûlée Author: Miele