A classic spoon dessert is “Burnt Cream”. An ancient recipe that boasts its origins way back to the late 1600s. The secret of the goodness of this luscious dessert of French origin lies precisely in the contrasted textures between the caramelised surface and the underlying soft and silky cream. The protagonist of a famous French film considered breaking the crust of a Crème brûlée with the tip of a teaspoon as one of life’s small pleasures … (The fabulous world of Amélie, 2001)
Heat the cream with the stripped vanilla bean in a saucepan. In the meantime, whisk the egg yolks with the sugar, being very careful not to make it too foamy. Add the filtered cream to the egg and sugar mixture, stirring gently. Transfer the cream into glass jars that are suitable for steaming. Cover them with the glass lid, the ring and seal with the special clamps.
Fill the ramekins, portioning the cream, leaving a few centimetres from the top edge, then place them inside a pan with high edges that can easily be filled to the level of the cream in the containers, which will allow all the cream to cook evenly and develop the right amount of steam.
While you preheat the oven to 140°C, bring the water to a boil to be poured into the pan to immediately start the cooking cycle at the right temperature. Bake for 30-35 minutes.
Before serving, sprinkle with Mascobado cane sugar and “burn” the surface with the special torch to make the crisp caramel.
Store in the fridge for up to 4 days.
You can use the Ultracombi steam oven instead of cooking the Crème brûlée in a bain-marie.
Once the mixture is prepared, transfer the cream into glass jars that are suitable for steaming. Cover them with the glass lid, the ring and seal with the special clamps.
Cook them in the Ultracombi oven in steam mode at 97°C for 35 minutes.
Once the cooking cycle is completed, cool in the blast chiller in positive at +3°C.