MAGIMIX Cook Expert Recipe Manual page 128

CRÈME BRÛLÉE
: 10 min
P R E P T I M E C O O K I N G T I M E
S E RV E S 4 / 6
P R O G R A M M E
VA N I L L A C R E A M :
4 gelatine leaves (4g)
500ml double cream
1 vanilla pod – seeds only
5 egg yolks
1 Prepare the vanilla cream and pour into ramekins. Cool at room temperature.
Then, refrigerate for 2-4 hours.
2 Just before serving sprinkle the top of the vanilla cream with Demerara sugar;
caramelise using a blowtorch, or under the grill.
vanilla cream
1 Soak the gelatine leaves in cold water for 5 minutes to soften.
2 Squeeze the excess water from the gelatine, and put into the metal bowl with the
cream, vanilla seeds, egg yolks, sugar, and cornflour.
3 Run the EXPERT programme for 8 minutes/speed 5/95 °C.
4 Then, run the EXPERT programme (without heating) for 2 minutes/speed 10.
CH O CO L AT E c rè m e b rûl é e
Put 300ml single cream, 90ml milk, 3 egg yolks and 60g sugar in the metal bowl.
Run the EXPERT programme for 8 minutes/speed 5/95 °C. Then add 150g
chopped chocolate and restart (without heating) for 2 minutes/speed 5. Cool, then
refrigerate; caramelise with sugar.
254
: 10 min : 2-4 h
R E S T I N G T I M E
:
40g caster sugar
25g cornflour
Demerara sugar for
caramelising