Transcript
80°C CRÈ ME BRÛ LÉ E （serves 2） INGREDIENTS
200 ml whipping cream, 3 egg yolks, 1 tbsp sugar, ½ vanilla pod
Method: 1. Cut the vanilla pod in half lengthwise. Scrape the seeds out. Put vanilla pod and seeds into whipping cream. Steam in Miele puresteam at 50°C for 30 minutes. 2. Beat the egg yolks. Add sugar and cream. Mix well. Sieve through a mesh strainer and divide among ramekins. Steam in Miele puresteam at 80°C for 30 minutes. Leave them to cool. Refrigerate. 3. Before serving, sprinkle a little water on the custard. Sprinkle sugar on top. Burn the sugar until golden with a blow torch. Let cool and serve. Tips: • Temperature can be kept accurately between 40 and 100°C in Miele puresteam. You can defrost frozen items, re-hydrate dried food and rising bread dough at 40 - 50°C. Reheat drinks or soup and slow cook any food at 50 - 70°C. Make onsen tamago (hot spring-style boiled egg) at 65°C. Stew meat, steam egg custard and seafood at 70 - 90°C. Steam rice and veggies, double-steam soup or even sterilize milk bottles at 100°C. • With its 100% steam technology and multi-level steaming shelves, temperature is consistent on any level. You may steam up to 12 ramekins of crème brûlée at one time. Throwing a party has never been easier.
80℃法式焦糖燉蛋（2位份） 材料
淡忌廉200毫升、蛋黃3隻、砂糖1湯匙、雲呢拿枝半條
做法： 1. 雲呢拿枝對半切開，籽刮出。淡忌廉加入雲呢拿籽連枝，放Miele蒸爐以 50℃蒸30分鐘。 2. 蛋黃打勻，加入砂糖、淡忌廉拌勻，過濾網。分放小焗碗中，放Miele蒸 爐以80℃蒸30分鐘，待冷再放雪櫃。 3. 燉蛋面灑少量清水，灑上砂糖，以火鎗燒至砂糖變金黃，待冷即可。 烹調小貼士： •
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Miele蒸爐溫度可調校在40至100℃之間。40℃可作解凍及發酵麵團，50 至70℃可作浸發乾貨、翻熱飲料及低溫慢煮，65℃可烹調溫泉蛋，70至 90℃可作炆煮肉類、蒸水蛋、海魚等菜式，100℃可烹調飯餸、蒸菜及燉 湯，甚至消毒奶樽。 Miele蒸爐以100%純蒸氣烹調配合多層蒸盤層架，各層架溫度一致，可同 時烹調12杯燉蛋，開派對更方便。
