Ingredients
Crème anglaise
Method
Main
1.Butter ramekins with 20gm of the butter and dust with 50gm of the sugar.
2.For the pudding, place remaining butter and sugar, the egg yolks and lemon zest in a large bowl and gently whisk to combine. Add the lemon juice and stir in the flour, then add the milk and, using a hand-held blender, mix until combined (batter will be runny).
3.In a separate bowl, whisk the eggwhites until soft peaks form, then fold eggwhite into the lemon mixture in 3 batches. Fill the ramekins with batter to 5mm from the rim. Place the ramekins on a perforated tray. Place in the Steam Combination oven on shelf position 2. Select Combination Mode, Fan plus 160°C + 60% moisture + 25 minutes. Refrigerate for 15 minutes or more before turning out upside down.
4.For crème anglaise, whisk the egg yolks, sugar and vanilla paste together in a deep solid steam tray. Add cream, milk and Nespresso coffee and whisk until combined. Cover tightly with plastic wrap or the lid of the container. Steam at 80C for 45-50 minutes. Remove from the steam oven, uncover and whisk well. Cool on ice if wishing to serve cold.
If you’re using a conventional oven, place ramekins in a medium-depth tray (4cm-8cm), fill to halfway with warm water, cover with plastic wrap and perforate a few holes in the wrap and cook at 120C until set (around 35 minutes). Remove from try and allow to cool.This recipe is presented by Nespresso.
Notes
