RECIPES
Honey crème brûlée
5 minutes plus cooling time
Preparation time
30 minutes
Cooking time
4
INGREDIENTS
500 ml cream
1 vanilla bean, halved and seeds scraped
6 egg yolks
50 g honey
2 tbsp caster sugar
Miele Accessories
METHOD
- Place the cream and the scraped vanilla beans into an unperforated steam container and Steam at 100˚C for 2 minutes.
- 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 into 4 brûlée dishes.
- Place the brûlée dishes into a perforated steam container and cover with foil.
- Steam at 85°C for 30 minutes. Remove the foil, and place into the fridge to cool.
- Sprinkle the caster sugar evenly and very thinly over the top of the brûlée.
- With a blow torch, caramelised the sugar until the top of the brûlée is evenly coloured.
Alternative appliance method
Combi steam oven:
- Select combi mode: Fan Plus at 120˚C + 60% moisture + 23 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.
APPLIANCE / FUNCTION
Shannon Bennett
In 2011, acclaimed Australian chef Shannon Bennett undertook the greatest challenge of his life – moving his award winning Vue de monde restaurant to the dramatic new location on the 55th floor of Melbourne’s iconic Rialto building. From the beginning, Shannon’s goal has been to make Vue de monde Australia’s most sustainable restaurant. More than 50 cutting-edge technologies are being utilised, from an E-water system to ‘cold kitchen technology’ (no exposed flames or gas)
