Vanilla infused custard

Prepared in a Miele Steam Oven

Cooking the custard at a precise 90°C in our Steam Oven instead of the traditional, labour intensive method of cooking on the hob removes the risk of curdling, ensuring a perfect thick velvety sauce every time. Ideal for adding a touch of something special when entertaining guests, this vanilla infused custard will uplift an otherwise ordinary dessert

INGREDIENTS

Serves 4

300ml double cream

1 vanilla pod seeds removed

2 tbsp sugar

2 egg yolks

Food Tip: The custard can be kept warm in the Steam Oven at around 75°C until you are ready to eat

  1. Place the double cream in a Solid Steam Container with the vanilla seeds and pod and stir well.

  2. Place in the Steam Oven and steam for 5 minutes at 100°C, uncovered.

  3. Mix the egg yolk and sugar together in a seperate large bowl.

  4. Whisk the infused cream into the egg mixture to form a custard. Pour the mixture back into the Solid Steam Container and steam at 90°C for 4 minutes.

  5. Once cooked, remove from the Steam Oven, mix well and serve.

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