Cream caramel - recipe

HD3746

• Place 100 g of sugar in the multicooker bowl.
• Press the MENU button , select the FRY mode . Set the cooking time to 10 minutes.
• Press the START / OFF button .
• Cook, stirring occasionally, until sugar begins to crystallize.
• As soon as the sugar takes on a pale brown tint, gently pour in the water in a thin stream and continue to stir the mixture.
• At the end of the program, place the resulting caramel in the tins so that it completely covers the bottom. Thoroughly wash the multicooker bowl.
• In a separate bowl, combine an egg and 2 yolks, this can be done using a hand blender with a whisk attachment. Then add sugar and vanilla sugar (1 tablespoon each). Continue whisking.
• Preheat milk in the microwave or on the stove for 1 minute. Pour warm milk in a stream into the mixture and mix well.
• Gently place the cream (milk mixture) on top of the caramel.
• Place the tins in the multicooker bowl and add 70-100 ml of water to cover the bottom third of the tins.
• Press the MENU button , select the OVEN mode.
• Set the cooking time to 20 minutes.
• Set the cooking temperature to 160 ° C.
• Press the START / OFF button .
• At the end of the program, carefully remove the molds, leave to cool for 3-4 hours in the refrigerator and serve. You can also serve the dessert without the molds by carefully placing it on a plate with the caramel on top.
Tips
• Be careful not to brown the caramel too brown, otherwise it will taste like burnt sugar.
• Dessert can be garnished with fresh berries: raspberries, strawberries, black or red currants. Optionally, add whipped cream to the dessert.
• Dessert should be cooled out of the molds so as not to damage the mold. Sugar is broken down in the body to glucose, which is the source of nutrition for the brain. Also, sugar is good for the liver, it helps to perform a barrier function against toxic substances. But at the same time, it is important to remember that a product such as sugar cannot be overused. Sugar intake is about 50-60 g per day.