Page 402 -
Basic HTML Version
402 Desserts
>> Tip:
These crème caramels can be
served hot or cold. Hardened
caramel remains can be
loosened by placing the
ramekins in a pan of hot water.
Settings: Step 2
Function: Steam cooking
Temperature: 100°C
&WTCVKQP |
OKPWVGU
Orange crème caramel
1
2NCEG VJG UWICT KP C UCWEG
pan and heat, stirring all the
time, until caramelised golden
brown. Carefully mix in the
orange liqueur. Pour the caramel
KPVQ TCOGMKPU QT UOCNN EWRU
and allow to set.
2
/KZ CNN QVJGT KPITGFKGPVU FKU
tribute on top of the caramel
CPF EQXGT YKVJ JGCV TGUKUVCPV
HQKN| UGG DGNQY HQT UGVVKPIU |
3
After cooking remove the
foil and allow to relax for
a few minutes, then run a
knife around the edge of the
ramekins and turn the caramels
out onto a plate. Garnish with
shreds of orange peel.
5GTXGU
Ingredients
Caramel
I UWICT
VDUR QTCPIG NKSWGWT G I
%QKPVTGCW
Crème
300 ml milk
3 medium eggs
3 medium egg yolks
50 g sugar
50 ml orange juice
3 tbsp orange liqueur
Shreds of orange peel to
decorate
