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Desserts Pastries
Flan dishes, Ø 7 cm, 6 pieces
Perforated cooking tray
Sauce
60 g sugar
1 dl orange juice
Flan
5 dl milk
50 g sugar
1 vanilla pod, cut open
3 eggs, beaten
For the sauce, caramelise the sugar in a pan so that it turns
1
light brown in colour, pour in the orange juice and allow
to reduce by half.
Cover the bases of the flan dishes with the orange and
2
caramel sauce.
Put the milk, sugar, scraped out vanilla seeds and vanilla
3
pod in a pan and heat to 40 °C. Take out the vanilla pod.
Slowly stir the milk into the eggs. Pour into the dishes.
Put the dishes on to the perforated cooking tray, then put
4
the tray into the cold cooking space at level 2. Steam 90 °C,
25 minutes. Leave to cool.
Run a knife carefully around the edge of each dish and turn
5
the flans out on to a plate, pour over the orange sauce.
Tips
For a classic crème caramel, replace the orange juice in
the sauce with water.
You can also buy ready-made caramel sauce.
Orange and caramel flan
Preparation: 15 minutes
|
Cooking: 25 minutes
Summary of Contents for Combair-Steam S
Page 2: ......
Page 3: ...Delicious recipes...
Page 4: ...Delicious recipes...
Page 12: ...Aperitif Starters...
Page 22: ...Fish Poultry Meat...
Page 33: ...Accompaniments Gratins...
Page 43: ...Vegetable...
Page 49: ...Desserts Pastries...
Page 62: ...Bread Flans...
Page 70: ...Own recipes Own recipes...
Page 71: ...Own recipes Own recipes...
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