PDF《80°C CRÈ ME BRÛ LÉ E (serves 2)》

Method: 1.

Cut the vanilla pod in half lengthwise. Scrape the seeds out. Put vanilla pod and seeds into whipping cream. Steam in Miele puresteam at 50°C for

30 minutes. 2. Beat the egg yolks. Add sugar and cream. Mix well. Sieve through a mesh strainer and divide among ramekins. Steam in Miele puresteam at 80°C for

30 minutes. Leave them to cool. Refrigerate. 3. Before serving, sprinkle a little water on the custard. Sprinkle sugar on top. Burn the sugar until golden with a blow torch. Let cool and serve. Tips: ? Temperature can be kept accurately between

40 and 100°C in Miele puresteam. You can defrost frozen items, re-hydrate dried food and rising bread dough at

40 - 50°C. Reheat drinks or soup and slow cook any food at

50 - 70°C. Make onsen tamago (hot spring-style boiled egg) at 65°C. Stew meat, steam egg custard and seafood at

70 - 90°C. Steam rice and veggies, double-steam soup or even sterilize milk bottles at 100°C. ? With its 100% steam technology and multi-level steaming shelves, temperature is consistent on any level. You may steam up to

12 ramekins of crème br?lée at one time. Throwing a party has never been easier. INGREDIENTS

200 ml whipping cream,

3 egg yolks,

1 tbsp sugar, ? vanilla pod 80°C CR? ME BR? L? E (serves 2) 做法: 1. 云呢拿枝对半切开,籽刮出.淡忌廉加入云呢拿籽连枝,放Miele蒸炉以 50℃蒸30分钟. 2. 蛋黄打匀,加入砂糖、淡忌廉拌匀,过滤网.分放小h碗中,放Miele蒸 炉以80℃蒸30分钟,待冷再放雪柜. 3. 炖蛋面洒少量清水,洒上砂糖,以火枪烧至砂糖变金黄,待冷即可. 烹调小贴士: ? Miele蒸炉温度可调校在40至100℃之间.40℃可作解冻及发酵面团,50 至70℃可作浸发乾货、翻热饮料及低温慢煮,65℃可烹调温泉蛋,70至90℃可作芍笕饫唷⒄羲啊⒑Ｓ愕炔耸,100℃可烹调饭m、蒸菜及炖 汤,甚至消毒奶樽. ? Miele蒸炉以100%纯蒸气烹调配合多层蒸盘层架,各层架温度一致,可同 时烹调12杯炖蛋,开派对更方便. 材料 淡忌廉200毫升、蛋黄3只、砂糖1汤匙、云呢拿枝半条 80℃法式焦糖炖蛋(2位份)