Caramel sauce
100 g sugar
50 ml water
Crème caramels
500 ml milk
1 vanilla pod
cut open, seeds scraped out
3 eggs
2 tbsp sugar
Caramel sauce
Heat the sugar in a wide pan, swirling gently, and caramelize until brown. Remove the pan from the heat, pour in the water, return the pan to the heat and reduce by half. Cover the bottom of the dishes with the caramel sauce, then allow to cool.
Crème caramels
Mix the milk, vanilla pod and scraped-out vanilla seeds together in a saucepan and heat. Remove the pan from the heat. Remove the vanilla pod. In a bowl, whisk the eggs and sugar, gradually add the milk, whisking constantly, then carefully strain through a fine sieve into the dishes. Place the dishes on the perforated stainless steel tray, put it into the cold cooking space and steam at 90 °C for 25 minutes using the steam mode. Take out the crème caramels and leave to cool. Carefully run a pointed knife around the edge of each crème caramel and turn out on to a plate.
Steaming 90 °C for 25 Mins
Tipps
Substitute the water in the caramel sauce with orange juice or another type of fruit juice.
The crème caramels can be prepared up to two days in advance.
Zusätzliche Informationen
Erstellt von
V-ZUG LTD
Erstellt am
17/4/25
