You can conjure up the named specialties in the hard-paste porcelain, which is heat-resistant up to 280 ° C, or serve Mediterranean delicacies such as olives or tapenade, a paste from southern France with olives, anchovies and capers in the beautiful white vessels. And if, contrary to expectations, something remains of your ragout, pudding or crème brûlée, the rest goes straight to the fridge in the form. The sturdy porcelain can also withstand the microwave and even the freezer. By the way: To prepare the crackling caramel crust of the crème brûlée, professionals use the kitchen professional gas burner. The dessert should be eaten within 2 hours so that the caramel does not soften.
Kuchenprofi – Burgundy Pudding Mould 12cm
Small but mighty! The ragout bowls, pudding molds and crème brûlée bowls from the Burgundy series by KÜCHENPROFI are full of possibilities