the Smart Oven™ - Breville
the Smart Oven™ - Breville
the Smart Oven™ - Breville
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BAKE<br />
BITTERSWEET CHOCOLATE<br />
CRéME BRULEE<br />
Function: BAKE<br />
Temperature: 170˚C/340˚F<br />
Cooking Time: 40 to 45 minutes<br />
Convection Fan: OFF<br />
Makes: 6 Servings<br />
INGREdIENTS<br />
2 cups/500 ml heavy cream<br />
90g bittersweet chocolate, chopped<br />
4 x 60g eggs, separated<br />
3 tablespoons granulated sugar<br />
1 teaspoon pure vanilla extract<br />
2 tablespoons sugar for Brulee<br />
METHOd<br />
1. In a sauce pot, heat <strong>the</strong> cream until<br />
bubbles begin to form. Remove from heat<br />
and add <strong>the</strong> chocolate, stirring to melt.<br />
2. In a separate bowl, whisk toge<strong>the</strong>r <strong>the</strong><br />
egg yolks and sugar using a <strong>Breville</strong><br />
Electric Mixer until <strong>the</strong> mixture turns<br />
a thick creamy pale yellow, about 5<br />
minutes. With one laddle at a time, slow<br />
dribble <strong>the</strong> hot cream into <strong>the</strong> egg yolk<br />
mixture whisking constantly. Strain<br />
<strong>the</strong> mixture into a clean bowl. Stir yolk<br />
mixture, whisking constantly.<br />
3. Divide <strong>the</strong> custard amongst (6 x 125 ml<br />
capacity) ramekins.<br />
4. Place <strong>the</strong> ramekins inside a 30x20x8cm<br />
dish. Pour enough boiling water into <strong>the</strong><br />
dish to fill M up <strong>the</strong> sides of <strong>the</strong> ramekins.<br />
5. Cover loosely with foil or non-stick<br />
baking paper. Set <strong>the</strong> wire rack in <strong>the</strong><br />
bottom rack height position. Carefully<br />
place <strong>the</strong> pan in oven. Turn <strong>the</strong> function<br />
dial until <strong>the</strong> indicator on <strong>the</strong> LCD<br />
screen points to <strong>the</strong> BAKE function.<br />
Turn <strong>the</strong> convection fan OFF. Set <strong>the</strong><br />
temperature to 170˚C/340˚F and press<br />
START/CANCEL button to activate.<br />
6. Bake approximately 40 to 45 minutes or<br />
until <strong>the</strong> custards are set, but still wobbly<br />
in <strong>the</strong> centre. As <strong>the</strong>y cool <strong>the</strong> custards<br />
will firm up.<br />
7. Refrigerate at least 4 hours. Wrapped<br />
in plastic <strong>the</strong> Creme Brulees can be<br />
refrigerated for up to 3 days.<br />
8. When ready to serve, sprinkle 1 teaspoon<br />
of sugar on top of each Creme Brulee.<br />
9. Using a kitchen blow torch, slowly move<br />
<strong>the</strong> flame over <strong>the</strong> sugar from side to side<br />
until <strong>the</strong> sugar begins to melt and takes<br />
on a caramel colour. Serve immediately.<br />
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