HACO Swiss Crème Brulee | 21GourmetStreet.com

Direction

To prepare Vanilla Flan:	Product:	Milk:	Cooking time:
4.5 L	480 g (8 scoops)	4 L	-
9 L	960 g (16 scoops)	8 L	2 - 3 minutes + 3 - 4 hours setting time in the refrigerator
14 L	1,500 g (full container)	12.5 L	-

To prepare Crème Brulée:	Product:	Cream:	White Sugar:	Cooking time:
8.5 L	480 g (8 scoops)	8 L	240 g	-
17 L	960 g (16 scoops)	16 L	480 g	2 - 3 minutes + 3 - 4 hours setting time in the refrigerator
26.5 L	1,500 g (full container)	25 L	750 g	-

* the Haco scoop is a kitchen aid in the absence of a weighing scale. For best results, follow the exact product quantity.

Vanilla Flan

1. Blend the required amount of powder into warm milk while stirring well with a whisk.
2. Bring to boil stirring constantly.
3. Reduce heat and simmer for 2 - 3 minutes, stirring occasionally.
4. Pour into dishes/ramequins and chill in refrigerator (5°C) till set.
5. Flip dishes/ramequins over for serving.

Suggestion:
Fill some liquid caramel into dishes/ramequins BEFORE adding the cooked vanilla flan.

Crème Brulée

1. Blend the required amount of powder and white sugar into warm cream while stirring well with a whisk.
2. Bring to boil stirring constantly.
3. Reduce heat and simmer for 2 - 3 minutes, stirring occasionally.
4. Pour into heat-proof dishes/ramequins and chill in refrigerator (5°C) till set.
5. Just before serving: Sprinkle some brown sugar on top and brown with a blow torch.

Enhance

Enrich with orange or lemon zest (put the zests into hot milk, let them draw for a moment and strain milk).

Add soaked raisins, coconut rasp, toasted, grated almonds or hazelnuts. Garnish with whipped cream.

Crème Brulée can also be perfumed with instant coffee or cocoa (coffee + chocolate crème brulée).

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