Creme caramel

A moment on the lips, forever on your mind. This dessert will launch you into home chef stardom.

Ingredients

• 300 ml milk
• 200 ml heavy cream
• 4 egg yolks
• 110 g confectioner’s sugar
• 40 g cornstarch

Spices

• 1 cinnamon quill
• 0.5 grated lemon zest
• 0.5 grated orange zest
• 1 vanilla pod

Method

Split the vanilla pod lengthwise and use the tip of a knife to scoop out the seeds. Finely grate the lemon zest and zest of one half of an orange. Combine the milk with heavy cream. Pour the mixture into a saucepan and add the vanilla pod, scooped out seeds, a quill of cinnamon, and lemon and orange zest.

Heat the ingredients in a saucepan on a cooking hob. When the mixture is brought to a boil, reduce the temperature and let simmer for five more minutes. Remove the saucepan from heat, strain the mixture and let cool until lukewarm. Separate the egg whites from the yolks. Combine the egg yolks with sugar and whisk for approximately five minutes. Add cornstarch to the frothy mixture and mix well. Then, slowly add the milk and heavy cream mixture while constantly stirring.

Pour into ceramic or glass ramekins and cover with aluminium foil. Place the ramekins in the oven. Bake it in your combi steam oven using only steam on 100 °C for about 40-50 minutes.

And there you have it! Restaurant-grade dessert in the comfort of your home.