Ingredients for the raspberry crème brûlée
- 125 g raspberry coulis
- 250 ml cream
- 30 g sugar
- 4 egg yolks
- 50 g cane sugar
To prepare the raspberry crème brûlée
Separate the eggs. Bring the fruit puree to the boil with the cream and sugar. Quickly whisk the mixture into the egg yolk. Cook the mixture until soft and thickened but not set, pass through a sieve, fill the ramekins and poach. Preheat the Combi-Steamer to 95 °C (hot air). Place the ramekins on a tray and cover with cling film. The cling film should be pulled tight and must not touch the crème brûlée mixture. Leave to set for 25-30 mins., depending on the size of the ramekins. Leave the ramekins to cool, sprinkle with cane sugar and caramelize with a blowtorch prior to serving.
Ingredients for the exotic crème brûlée
- 125 g exotic puree
- 250 ml cream
- 30 g sugar
- 4 egg yolks
- 50 g cane sugar
To prepare the exotic crème brûlée
Separate the eggs. Bring the exotic puree to the boil with the cream and sugar. Quickly whisk the mixture into the egg yolk. Cook the mixture until soft and thickened but not set, pass through a sieve, fill the ramekins and poach. Preheat the Combi-Steamer to 95 °C (hot air). Place the ramekins on a tray and cover with cling film. The cling film should be pulled tight and must not touch the crème brûlée mixture. Leave to set for 25-30 mins., depending on the size of the ramekins. Leave the ramekins to cool, sprinkle with cane sugar and caramelize with a blowtorch prior to serving.
Ingredients for the vanilla crème brûlée
- 90 g milk
- 250 ml cream
- 75 g sugar
- 5 egg yolks
- 1 vanilla pod
- 50 g cane sugar
To prepare the vanilla crème brûlée
Separate the eggs. Bring the cream, milk, sugar and scraped-out vanilla pod to the boil. Quickly whisk the mixture into the egg yolk. Cook the mixture until soft and thickened but not set, pass through a sieve, fill the ramekins and poach. Preheat the Combi-Steamer to 95 °C (hot air). Place the ramekins on a tray and cover with cling film. The cling film should be pulled tight and must not touch the crème brûlée mixture. Leave to set for 25-30 mins., depending on the size of the ramekins. Leave the ramekins to cool, sprinkle with cane sugar and caramelize with a blowtorch prior to serving.