Aeg-Electrolux BOCSE-M User Manual download pdf (Page 34)

Crème caramel

Cookware:

6 soufflé dishes

Ingredients:

• 100g sugar

• 2 tsp water

• 500ml milk

•1 vanilla pod

• 100g sugar

• 2 eggs

• 4 egg yolks

Method:

Place 100g sugar and 2 tsp water in a saucepan, bring to the boil and melt to a

light brown caramel. Pour immediately into 6 soufflé dishes to cover the base in

caramel.

Pour 500ml milk into a saucepan. Halve 1 vanilla pod, scrape out the seeds with a

knife then add to the milk. Warm the milk to about 90°C. (Do not let it boil.)

Mix 100g sugar, 2 eggs and 4 egg yolks (do not whip to a foam). Add the milk to

the egg mixture and stir. Now add the mixture to the dishes on top of the caramel

base.

Setting Oven level Cooking time Add water to water

tray

P 10Crème caramel

330 mins.500ml

Egg royale (baked egg soup garnish)

Cookware:

Any kind of cookware that is heat-resistant to at least 120°C can be used.

Ingredients:

• 3 eggs

• 100ml milk

•50ml cream

• Chopped parsley

• Salt, pepper, nutmeg

Usage, Tables and Tips

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Aeg-Electrolux BOCSE-M User Manual Page 34