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Serves:
6
Prep time:
10 minutes
Cooking time:
1 hour
Resting Time:
30 minutes
Chilling/ Freezing Time:
4 hours, or overnight
Level of Difficulty:
Mid
Cuisine:
French
Function:
NEFF FullSteam Oven

Ingredients

6 egg yolks
60 g caster sugar
Pinch salt
600 ml thickened cream
125 g chocolate 70% cocoa, finely chopped
Extra caster sugar for caramel

This recipe is prepared with NEFF’s FullSteam. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.

A smooth and creamy chocolate crème bruleé is easy to cook in the NEFF oven on FullSteam. Cooking the crème bruleé at a low temperature makes a creamier custard that will be highlighted with the burnt sugar topping.

Method

Combine the egg yolks, caster sugar and salt in a bowl and whisk until smooth.

Place the cream and chocolate in a saucepan and stir over a low heat to melt chocolate. Allow to cool.

Add the chocolate cream to the egg mixture and whisk to combine. Strain the mixture and allow the custard to stand for 30 minutes to remove bubbles.

Pour the custard into 6 (125ml capacity) ovenproof flan dishes or ramekins. Place the dishes on the perforated stainless steel tray.  Cover the tray with foil, sealing the foil along the long edge. Preheat the oven on FullSteam 80°C. Place the crème bruleé in the oven on shelf level 2 and cook for 1 hour.

Remove the crème bruleé from the oven and allow to cool uncovered. Cover and refrigerate for 4 hours or overnight.

When ready to serve sprinkle the crème bruleé with extra sugar. Using a kitchen blow torch carefully caramelise the sugar. Allow the crème bruleés to stand for 5 minutes before serving.

 

Notes

Crème brulee are great for entertaining as they can be made in advance and quickly caramelised to serve. Crème brulees can be caramelised under the grill. Preheat the grill to 275°C. Place the crème brulees in a baking dish surrounded by ice under the grill until they have caramelised. Place the crème brulees back in the refrigerator for half an hour to allow the custard to cool down.

Authors Bio:

As a trained Home Economist and Chef, Fransje knows that good cooking comes from confidence in the kitchen. With 27 years of industry experience, Fransje can help you decode the appliance manual and share some delicious dishes.

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