29
Egg flan
Bring half & half, sugar, and the vanilla to a
boil, then remove from heat.
Allow to cool for a few minutes, then add to
the egg yolk. Stir without creating any air
bubbles.
Fill heat-resistant portion cups and place
them into a perforated steam-table pan.
Select: egg dishes/desserts, egg flan (best
for the crème brûlée)
No preheat required. Simply load pan and
close door.
When prompted, check that the flan has set completely before
removing.
Allow to cool down.
Add sugar on top and caramelize using a torch when ready to serve.
Accessories: Heat-resistant portion cups, 2" deep Perforated
Container, stainless steel
07 Crème brûlée
