Ingredients
- 75 g sugar
- 3 egg yolks
- 2 ts lemon peel
- 1 knife tip cinnamon
- 250 ml cream
- brown sugar to sprinkle on top
Preparation
1. Cream the sugar with the egg yolks. Add lemon zest, cinnamon and cream and whip briefly. Divide the cream between heat-resistant cups.
2. Pour approx. 150 ml of water into the pot, place the cups in the Combi Sieve insert and place it on the pot. Close with the EasyQuick with the 24 cm sealing ring.
3. Place the pot on the Navigenio and heat on level 6 up to the steam window, switch to level 2, and cook for approx. 12 minutes in the steam area.
4. Remove EasyQuick once the cooking is finished, allow the cream to cool, then chill it in the refrigerator for at least 2 hours.
5. Scatter some brown sugar across the top of the crème and place the cups in the pot (without water).
6. Place the Navigenio overhead and switch to the large level, then caramelize for approx. 4 minutes.
7. Before serving, cool the cream in the refrigerator for about 2 hours.
Tip
- If you prefer the sugar crust even crispier, brown it with a blowtorch.
This recipe has been tested and approved by AMC.
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