Zubereitung
20 minutes
Garzeit
30 minutes
Portionen
4
Crema catalana
3 egg yolks
30 g icing sugar
300 ml single cream
½ tsp cornflour
½ tsp vanilla seeds
1 orange
some grated zest
Caramel
60 g sugar
Crema catalana
Mix all the ingredients together well in a measuring jug. Divide the mixture evenly between the ramekin dishes. Place on a perforated stainless steel tray and cook in the middle shelf position at 85 °C for 30 minutes using the hot air with steaming mode.
Allow the custard to cool then chill in the refrigerator.
Caramel
Sprinkle sugar over the custard and caramelize with a blowtorch.
Cooking steps
Hot air + steaming 85 °C for 30 Mins
Tipps
The cooking time can vary depending on shape and quantity: if the custard is too runny, extend the cooking time until it sets.
Zusätzliche Informationen
Rezeptnummer
S44
Erstellt von
V-ZUG Ltd.
Erstellt am
1/26/22
