Crème
300 ml full cream
3 egg yolks
30 g icing sugar
1 vanilla pod
halved lengthwise, seeds scraped out
Brittle caramel topping
60 g sugar
Crème
Mix the cream, egg yolks, sugar and vanilla seeds well in a measuring jug. Pour the mixture through a fine sieve evenly between the dishes. Place the dishes on a perforated stainless steel tray, put it into the cold cooking space and cook at 85 °C for about 30 minutes using the hot air with steaming mode. Allow the custard to cool, then chill in the refrigerator until ready to serve.
Hot air + steaming 85 °C for 30 Mins
Brittle caramel topping
Sprinkle sugar over the custard and caramelize until golden brown with a blowtorch.
Tips
The cooking time can vary depending on the dishes and quantity: if the custard is too runny, extend the cooking time until it sets.
The custard can be prepared up to two days in advance.
Additional information
Created by
V-ZUG Ltd.
Created on
4/8/25
