Caramel Custard using a Magimix Cook Expert
(5)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Introducing the In Caramel Cream Reversed, a dessert that flips the script on traditional treats! Imagine a luscious, creamy delight that starts with the rich essence of vanilla beans and is kissed by the sweet touch of liquid caramel. It’s like a hug from your grandma, if your grandma was a master pastry chef! Originating from the sweet kitchens of France, this dessert is a testament to the art of reverse engineering flavors; you mix the ingredients and let them transform into a silky-smooth custard that winks back at you from the ramekin. Did you know that vanilla is not just a flavor but also an aphrodisiac? So, serve this at your next dinner party and watch the sparks fly, or at least watch people swoon over the creamy goodness!
Ingredients
- 225 g Granulated sugar
- 3 Tablespoon(s) Water
- 500 g Milk
- 4 Eggs
- 1 Teaspoon(s) Vanilla extract
- 500 g Water
Steps
Caramel
- Add 150 g of granulated sugar, 3 tablespoon(s) of water in the food processor bowl.
- Mix manual: 10:00min / 120°C / Speed 1.
- Pour the content of the food processor bowl in the ramekin.
- Setaside the ramekin.
Custard
- Wash the food processor bowl.
- Add 500 g of milk, 4 eggs, 75 g of granulated sugar, 1 teaspoon(s) of vanilla extract in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 4.
- Pour the content of the food processor bowl in the ramekin.
Cooking
- Place the content of the ramekin in the vapor basket.
- Add 500 g of water in the food processor bowl.
- Place the vapor kit.
- Mix manual: 25:00min / 0°C / Speed 1.
- Remove the vapor kit.
- Setaside the ramekin let cool.
- Setaside the ramekin in a fridge during 4h .
Serving
- Run a thin knife around the edge of each custard to unmold.
- Trun the content of the ramekin on a plate.
- Serve Cold.
