Lakeland 17886, Instruction Booklet

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CRÈME BRULEE
Serves 4 in 100ml ramekins
Ingredient Quantity
Double cream 230g
Egg yolks 2
Sugar 25g
Vanilla extract ½ tsp
Sugar, brown or granulated for finishing 2 tbsp
Butter to grease ramekins
1. Place the rack in the Lakeland Sous Vide Multi Cooker and place 4 empty ramekins on top.
Fill them with water and then fill the water bath to within ¼ inch of their tops. Set the water
bath to 90ºC. Remove the ramekins, dry them well and grease the inside with butter.
2. Put the cream in a saucepan and heat gently until it simmers, stirring occasionally.
3. Put the egg yolks and sugar in a bowl and whisk until light.
4. Pour in 50ml of the heated cream on to the egg mixture and mix well, then gradually add the
rest of the cream and the vanilla.
5. Pour the mixture through a fine sieve and then divide evenly between the prepared ramekins
6. Cover each ramekin with a square of foil. Set carefully on the rack, replace the lid. Press start
and cook for 90 minutes. The centres should wobble slightly but the mixture should not be
too thin.
7. Use a fish slice or tongs to remove the ramekins from the water. Set aside to cool then
refrigerate for 3 - hours or until required.
8. To serve, sprinkle each dish with 5 ml of demerara or granulated sugar and caramelise with a
cook’s blow torch or under a hot pre-heated grill.
LEMON CHEESECAKES
Serves 4 Made in 4 x 125ml ramekins
For the base
Ingredient Quantity
Digestive biscuits, finely crushed 60g
Demerara sugar 20g
Butter, melted 25g
Extra butter to grease ramekins
For the filling
Ingredient Quantity
Cream cheese, softened 200g
Caster sugar 50g
Eggs, large 2
Lemon zest and juice 1
Additional cream to serve (optional)
1. Place the rack in the Lakeland Sous Vide Multi Cooker and place 4 empty ramekins on top.
Fill them with water and then fill the water bath to within ¼ inch of their tops. Set the
temperature to 80ºC.
2. Remove the ramekins and dry them and grease them inside with butter generously.
3. In a bowl, combine the base ingredients and place them in the ramekins, pressing down well.
4. With an electric mixer beat the cream cheese and sugar till smooth. Add the eggs, one at a
time, and continue beating till mixture is smooth.
5. Add the lemon zest and juice and mix well.
6. Divide the mixture evenly into the prepared ramekins, cover with cling film held in place by a
rubber band and place on the rack in the water bath, then replace the lid.
7. Press start and cook for 1 hour. Use a fish slice to remove the hot ramekins from the water,
cool then chill in the refrigerator, then remove cling film.
8. The cheesecakes may be served in the ramekins with a dollop of cream on top and a sprinkling
of lemon zest or they may be lifted out by placing a folded strip of foil about 2cm wide in the
base of the ramekins with an overlap of about 5 cm at each side before the crumb mixture is
put in. Run a knife round the sides of the dish and gently life the cheesecake on to a plate and
decorate as before.