Crème brûlée
Use this recipe with:
- Convotherm 4
- Convotherm maxx pro
- Convotherm mini
- Convotherm maxx
This recipe is also available for the following combi ovens:
Medium
P R O F I L E
Chilled 4°C
1 Piece
From Scratch
Stage 1
85 °C
- Steam
- 00:30 | -
- 2
R E C I P E
| 1 | l | Cream |
| 160 | g | Sugar |
| 10 | pcs | Egg yolks |
| 1 | pcs | Vanilla pod |
| 1 | pinch | Brown sugar |
| Ingredients | ||
| Mix the cream with the sugar and the egg yolks. Add the pulp of a vanilla pod. Mix well to dissolve the sugar. Then fill evenly into small molds cups, or soup plates |
| 1. Food Preparation |
| Place the filled plates on a perforated GN tray and place it in the preheated Convotherm. Steam it now by 90°c for about 30 min. After the cooking, check briefly whether the cream has already stumped. Otherwise cook a little longer. Then, if possible, immediately place in a refrigerator and allow to cool down completely. To get the sugar caramel, sprinkle on the chilled crème brûlée surface some brown sugar and torch it until the sugar goes int caramel and gets crispy. |
| 2. Cooking Instruction |
| Sprinkle the sugar on it shortly before serving, otherwise it will draw moisture and will not get crispy anymore. Also keep in mind, as more liquid from the cram, you add in a cup or plate, the cook time could get longer duo to the higher density. Add some fresh fruits or berries as a garnish, and serve it directly, so that the crispy caramel is not getting soft again. |
| 3. Food Serving Instruction |
Note: Information emanating from Welbilt is given after exercise of all reasonable care and skills in its compilation, preparation and issue, but is provided without liability in its application and use. All cooking settings are guides only. Adjust cooking settings to allow for differing product weights and start temperatures. Always ensure that food save core temperature has been achieved prior to service.
