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For this complete recipe and more, visit mieleexperience.com.au or mieleexperience.co.nz MI ELE CUL I NARY EXPERT ’ S FAVOUR I TE REC I PES 55. INGREDIENTS INGREDIENTS MAGGIE BEER’S SOUR CREAM PASTRY 1. Pulse the butter and flour in a food processor until the mixture resembles large breadcrumbs. 2. Add the sour cream and continue to pulse until just before the dough starts to incorporate into a ball. 3. Remove from the food processor and bring the mixture together using your hands on a floured benchtop. 4. Wrap the dough in cling wrap and refrigerate for 20 minutes. 5. Grease a 35 cm x 10 cm rectangle or 26 cm round tart tin. 6. Use for quiches and other dishes using the Intensive Bake function. 200 g unsalted butter, chilled and cut into 1 cm cubes 250 g (1 "?3 cups) plain flour 125 ml (½ cup) sour cream Cooking programme Intensive Bake Preparation time 15 minutes, plus refrigeration time 500 ml cream 1 vanilla bean, halved and seeds scraped 6 egg yolks 50 g honey 2 tbsp caster sugar Cooking programme Steam and Combi steam Miele accessories Unperforated steam container and Perforated steam container Serves 4 Preparation time 10 minutes, plus refrigeration time Cooking time 35 minutes METHOD METHOD HONEY CRÈME BRÛLÉE 1. Place the cream and the scraped vanilla seeds into an unperforated steam container and Steam at 100˚C for 2 minutes. 2. In a large mixing bowl, whisk the eggs and honey until slightly pale. Pour the cream mixture over the eggs and whisk to combine. Divide mixture into 4 brûlée dishes. 3. Place the brûlée dishes into a perforated steam container and cover with foil. 4. Steam at 85°C for 30 minutes. Remove the foil, and place into the fridge to cool. 5. Sprinkle the caster sugar evenly and very thinly over the top of the brûlée. 6. With a blow torch, caramelise the sugar until the top of the brûlée is evenly coloured. Alternative appliance method • The brûlées can also be cooked using the combi steam oven. Select Combi mode: Conventional at 120˚C + 60% moisture + 20 minutes. HINTS AND TIPS • We have used 150 ml brûlée dishes, 12 cm x 3 cm. Cooking times may need to be adjusted slightly if deeper dishes are used.