Todd English TE28GS, Инструкция по эксплуатации

Страница: 27 / 32

27
Chocolate Pots De Crème
Serves 4
Ingredients
1 tablespoon butter
2-ounces bittersweet chocolate, finely chopped
1 cup heavy cream
1 cup whole milk
4 egg yolks,
2 tablespoons sugar
1 teaspoon vanilla extract
½ teaspoon orange zest
1/8 teaspoon sea salt
Preparation
1.
Apply butter to 4-5-ounce ramekins; set aside.
2. Place chocolate into a medium-sized mixing bowl. In a saucepan,
add cream and milk, and heat over medium heat.
3. When cream mixture comes to a simmer, pour it into chocolate and
stir until smooth.
4. In a separate bowl, combine yolks, sugar, vanilla extract. Slowly
pour chocolate mixture into yolk mixture, mix well and divide into
ramekins.
5. Wrap each ramekin tightly with aluminum foil and place on center
rack of steam oven. Select bread function, set temperature for
170°F degrees and set timer for 30 minutes.
6. Carefully remove foil from ramekins, select bread function, set
temperature for 180°F degrees and set timer for 20 minutes. When
cook time is complete, remove ramekins and let rest at room
temperature for 30 minutes.