151 A smooth and creamy brûlée is METHOD easy to cook in a NEFF oven on Combine the egg yolks, caster sugar and salt in a bowl FullSteam. Cooking the crème and whisk until smooth. brûlée at a low temperature Place the cream and chocolate in a saucepan and stir makes a creamier custard that over a low heat to melt chocolate. Allow to cool. will be highlighted with the Add the chocolate cream to the egg mixture and whisk burnt sugar topping. to combine. Strain the mixture and allow the custard to stand for 30 minutes to remove bubbles. Pour the custard into 6 x 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 oven on FullSteam to 80°C. Place the crème brûlée in the oven on shelf level 2 and cook for 1 hour. Oven setting: FullSteam Remove the crème brûlée from the oven and allow to cool uncovered. Cover and refrigerate for 4 hours or Serves: 6 overnight. Preparation time: 10 minutes When ready to serve sprinkle the crème brûlée with Resting time: 30 minutes extra sugar. Using a kitchen blow torch carefully Cooking time: 1 hour caramelise the sugar. Allow the crème brûlées to stand Chilling time: 4 hours or overnight for 5 minutes before serving. Level of difficulty: Medium NOTE INGREDIENTS Crème brûlée are great for entertaining as they can 6 egg yolks be made in advance and quickly caramelised to serve. 60g caster sugar Crème brûlées can be caramelised under the grill. Pinch salt Preheat the grill to 275°C. Place the crème brûlées in 600ml thickened cream a baking dish surrounded by ice under the grill until 125g 70% cocoa dark chocolate, finely chopped they have caramelised. Place the crème brûlées back in the refrigerator for half an hour to allow the custard Extra caster sugar for caramel to cool down. THE NEFF AUSTRALIA COOKBOOK MAINS