Cream Patissiere using a Cecotec
Mambo 7090, Mambo 8090, Mambo 8590, Mambo 9090, Mambo 9590, Mambo 10070, Mambo 10090, Mambo 12090, Mambo 12090 Habana, Mambo 11090, Mambo 11090 Habana, Mambo Touch, Mambo Touch Habana, Mambo 6090, Mambo CooKing
(4.8)
Preparation time
19 min
Total time
142 min
Servings
0
Calories / Serving
833 Cals
Difficulty
Easy
Imagine a silky, smooth custard that dances on your tongue like a ballerina in a grand performance! This delightful dessert, with its roots tracing back to ancient Rome, was once a staple of royal banquets and is now a beloved treat in kitchens around the world. Combining the rich creaminess of whole milk with the delicate sweetness of vanilla sugar, this custard is not just a dessert; it's a hug in a bowl! Perfectly versatile, it can be enjoyed on its own or as a canvas for fresh fruits and sauces. Just remember, patience is key—let it chill in the fridge, and you'll be rewarded with a creamy masterpiece that will impress even the most discerning palates!
Ingredients
- 500 g Milk
- 3 Eggs
- 80 g Granulated sugar
- 40 g Cornflour (maïzena)
- 1 Teaspoon(s) Vanilla extract
- 30 g Butter
Steps
Mixing the Base
- Add 500 g of milk, 3 eggs, 80 g of granulated sugar, 40 g of cornflour (maïzena), 1 teaspoon(s) of vanilla extract in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 4.
- Scrape down sides of bowl with spatula.
Cooking
- Mix manual: 8:00min / 90°C / Speed 4.
- Cut into small pieces, and add 30 g of butter in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 4.
Cooling
- Transfer the content of the food processor bowl in a bowl.
- Cover with cling film, pressing it directly onto the surface of the cream to prevent a skin from forming.
- Setaside the preparation content during 2h .
- Serve Cold.
