INGREDIENTS
- 2 cups pure cream
- 4 tbsp granulated sugar (for cream mixture)
- 1 tsp vanilla extract (for cream mixture)
- 4 large egg yolks
- 6 tbsp granulated sugar (for yolk mixture)
- 1/2 tsp vanilla extract
- 2 tsp granulated sugar for each ramekin to top
METHOD:
- Arrange 4 x 6oz (3/4 cup) ramekins onto the baking tray of the Air Fryer Steam Oven.
- In a saucepan, combine cream, 4 tbsp granulated sugar and vanilla bean extract. Cook over a medium heat, whisking, until it begins to simmer and then remove pan from heat.
- Separate the eggs, placing the yolks in a medium sized mixing bowl. Save the egg whites for another use! Whisk 6 tbsp granulated sugar into the egg yolks.
- While risking the yolk mixture continuously, slowly add 1/2 cup of the warm cream mixture at a time. It is important that you add the mixture slowly and continuously whisk to avoid curdling. Continue to add the warm cream slowly until it has all been added. Then add 1/2 tsp vanilla extract and whisk in.
- Divide the custard mixture evenly between the 4 ramekins and fill them 3/4. If any egg has curdled, you may need to sieve the custard into the ramekin.
- Set the Gourmet Pro to the Super Steam function on 120C for 20 mins. Place the ramekins on the baking tray into the oven. The custard is ready when it ‘jiggles’ and springs back when lightly touched in the middle.
- Once removed form the oven, let the custards cool for 10-15 minutes, cover each with plastic wrap and refrigerate for a recommended 3 hours.
- When ready to serve, remove custards from the fridge and sprinkle the top of each with 1 tsp granulated sugar. Ignite your torch and holding the flame 10cm from the surface, move the flame across the surface until the sugar has solidified with a hint of caramel colour. Sprinkle the second tsp graduated sugar across the surface and brûlée again.