User Manual

Cakes and small baked items, desserts and sweet dishes: 187
Spanish crème caramel and pear compote [Index: ] [Index: ]
MCRC00904083_BO_Spanischer_Flan_und_Birnenkompott-014_F39MCRC00918123_SE_Spanischer_Flan_und_Birnenkompott-011MCRC00903358_NF_Spanischer_Flan_und_Birnenkompott-011_RZ1DessertsPreparation methodsSteamingRecipe categoriesDesserts, Sweet desserts
For 6 servings
Small moulds and medium shallow dish
CRÈME CARAMEL:
100 g sugar
250 ml cream
200 ml milk
1 vanilla pod
4 egg yolks
1 organic orange
50 ml cream sherry
COMPOTE:
½ organic lemon
800 g fully ripe pears
500 ml white wine
100 g sugar
IN ADDITION:
Cling film
30 g pine nuts
Per serving
504 kcal, 54 g carbs, 22 g fat, 7 g protein, 4,5 BU
PREPARATION
1. Heat 80 g sugar in a non-coated, heavy-bottomed saucepan over a medium heat until the sugar
around the edge starts to melt. Using a wooden spoon, carefully stir from the outside in so that the
sugar liquefies and caramelises. Distribute the caramel between 6 small moulds. Turn the moulds
back and forth to ensure they are evenly coated with the caramel.
2. Slowly bring the cream and milk to the boil. Cut the vanilla pod in half lengthways, scrape out the
pulp and add, together with the pod. Leave to infuse for 5 minutes. Mix the egg yolk and remaining
sugar in a bowl. Bring the cream mixture to the boil again and, while still boiling hot, gradually stir into
the egg yolk mixture.
3. Wash the orange in hot water, dry it, and grate the zest. Add the sherry and orange peel and pour
into the moulds through a fine sieve. Place the small moulds into the perforated steamer and cover
with cling film.
4. Wash the organic lemon with hot water and dry it. Peel, halve and core the pears. Cut into
wedges, distribute in a shallow dish and drizzle with the juice of half a lemon. Add the wine, sugar and
a little lemon zest and place into the oven above the crème caramel. Steam the crème caramel and
the pears together as indicated.
Large perforated steamer with small moulds, level 1 and baking dish on the wire rack, level 3SteamingfalseTemperature95 °C95Duration20-25 minutes20
5. Lift the fruit out of the liquid. Boil down the liquid until it forms a syrup, pour it over the fruit and
chill the compote.
6. Ideally, allow the crème caramel to cool overnight. Place the moulds briefly in hot water and turn
the crème caramel out onto plates. Toast the pine nuts in a frying pan without oil until golden brown
and serve with the crème caramel.
Setting procedure:
Steaming
95 °C
Cooking time: 20-25 minutes