- Dessert
- Classic
- No
- Easy
- For 4
- No
- 20 min
- 18 min
- 6 h
- Not specified
- Not specified
ingredients
1 organic orange
150 100 g of sugar
4 eggs
5 dl of milk
Equipment
1 economical knife
1 board 1 knife
1 very dry pan
1 mold ø 20 cm, porcelain fire, faience or Pyrex, 6-7 cm high
1 tea towel folded into 4
1 bowl
1 salad bowl 1 hand whip
1 skimmer
Food-resistant plastic film heat resistant
1 Cocotte-Minute
Steps
Step 1
1 Wash, wipe the orange. Take the zest in ribbons at the thrift, cut them into thin strips. Bring to boil in 5 dl of water, boil 30 s, drain, rinse with cold water, distribute them at the bottom of the mold.
2nd step
2 In the saucepan, heat 150 g sugar for 5 min over high heat to obtain a light brown caramel. Put the mold on the cloth, pour the caramel in a circle (start from the edge) on the zests to coat the bottom. Let stand 10-15 min.Step 3
3 Break the eggs in the bowl, pour them as you go through the bowl. Add 100 g sugar, whip. Add the boiling milk, stirring with a whisk. Remove the foam from the skimmer.Step 4
4 Pour gently into the mold. Wrap it entirely with film. Pour 75 cl of water into the Cocotte. Put the mold in the basket and put everything in the Cocotte. Clip to close.Step 5
5 Program 18 minutes of cooking time. Unclip, open the Cocotte.Step 6
6 Take out the basket, remove the mold. Then remove the film. Let cool, then let rest at least 6 hours in the fridge.Step 7
7 To unmold, wipe the blade of a knife around the cream while gently rotating the dish. Put a flat plate on the mold, turn them over.Step 8
8 Immediately collect the zests from the bottom of the mold with a spoon. Spread them over the cream. Decorate with orange quarters removed without the skin.tips
Master the cooking perfectly
Like all of the book "Minute Sucrée" this recipe was developed in a Seb Clipso-Control Cocotte. For step # 5, once the Casserole is closed, set the pressure selector Vitamin position '(power for vegetables and fruits). Then program 18 minutes of cooking on the electronic programmer, start over high heat. When the electronic timer goes off, turn it down. At the end of cooking, turn off the heat and the timer. Gently return the pressure selector to the steam position, let it escape. Continue at number 6.
Steamy desserts
With a pressure cooker with very precise settings, B. Witz, chef at Ducasse's school, has recreated 10 classic desserts making them unmissable: milk jam, chocolate cake, dried fruit cake ... Each recipe, detailed in 9 to 27 stages, is rich of a multitude of tricks. We have summarized this cream which is shelled in 18 steps in "Minute Sucrée", coll. Cooking lesson, Culinary Ed. € 9.90. The school: www.atelier-gastronomique.com
