ฝัง
- เผยแพร่เมื่อ 10 ก.พ. 2025
- INGREDIENTS
CREAM 385 G.
MILK 50 ML.
SUGAR 65 G.
EGG YOLK 60 G.
SALT 1 PINCH
VANILLA BEAN 1 UNITS
POWDER ESPRESSO 8 G.
METHOD
1- Pre-heat Gaggenau Combi Steam Oven to 150 degrees %60 humidity.
2- Scald heavy cream, milk and vanilla bean in level 6 of the Gaggenau induction cooker.
3- Whisk egg yolks,sugar and salt in a large mixing bowl till mix gets a pale yellow colour.
4- Temper eggs while adding scalled heavy cream gradually and whisk to combine. Strain the mix through sieve.
5- Add powder espresso to themix, whisk and divide the custard evenly among baking dishes.
6- Bake 20 minutes in the preheated ‘’ Gaggenau Combi Steam Oven ‘’.
7- Remove the pan from the oven and cool it down in ‘’ fast cooling mood’’ of the Gaggenau cooler.
8- Before serving, sprinkle sugar over the custard, pass the flame of torch above the surface until it gets a glass texture. Add red currant and serve immediately.
Gaggenau is a manufacturer of high-quality home appliances and acknowledged as an innovation leader in design and technology “Made in Germany”. The company, with a history dating back to 1683, has revolutionised the domestic kitchen with its internationally acclaimed products. Gaggenau’s success is founded on technological innovation and a clear design language combined with high functionality. The difference is Gaggenau.
