Microsoft Word - Mediterranean 96 hour Course Recipe Book

CERTIFICATE IN MEDITERRANEAN CUISINE

PREPARATION METHOD

1 Bring the milk to a boil with the spices, zest and sugar 2 Infuse for one hour 3 Separate the whites from the yolks, 4 Delete the corn in the yolks 5 Stain the milk 6 Pour the hot milk over the yolks 7 Pour the cream into ramequin 8 Poach in hot bain-marie in the oven for +/- 40mn a. depending of the ramekin size

9 When the cream is set, reserve in the cooler until completely cold 10 Before serving, sprinkle with a thin layer of brown sugar on top 11 caramelize with a kitchen torch

94|Page