Burnt sugar cream with raspberry Multicooker

Caramel Cream with Raspberries in a Multicooker When I have raspberries on hand, I like to use them in simple desserts, not just fresh or in cakes. The caramel cream made in a multicooker is prepared with minimal steps: heat the milk, mix the eggs with sugar, and then cook the mixture directly in the appliance's bowl. The raspberries are added before baking and provide a slightly tangy note that balances the sweetness of the cream. Quick Info Preparation Time: not specified in the original recipe Cooking Time: 20 minutes Total Time: preparation time plus 20 minutes of baking and cooling time Servings: the number of servings is not specified; it depends on the portion size Difficulty: easy Recipe Type: dessert in a multicooker Ingredients 1 liter of milk 10 eggs 12 tablespoons of sugar, 8 tablespoons heaping for the egg mixture and 4 tablespoons for caramel vanilla extract raspberries, based on availability Instructions 1. Heat the milk without bringing it to a boil. Set it aside while preparing the eggs. 2. Beat the eggs in a bowl, as for an omelet, along with the 8 heaping tablespoons of sugar. Add the vanilla extract. 3. Incorporate the warmed milk into the egg mixture. Mix just enough to combine, without needing to froth. 4. Place the remaining 4 tablespoons of sugar in the multicooker bowl. Select the FRY program and let the sugar caramelize. 5. Once the sugar has turned into caramel, carefully add the egg and milk mixture. Pour gently, as the bowl and caramel are hot. 6. Sprinkle the raspberries on top. 7. Select the BAKE program, set the temperature to 150 degrees Celsius, and the time to 20 minutes. 8. Finally, let the cream cool before serving. Cooling is important for easier slicing of the dessert. Why I Make This Recipe Often I love it because it uses common ingredients and adapts well to multicooker cooking. I don’t have to constantly watch the pot once the baking program starts, and the 20 minutes of cooking time is easy to manage. The raspberries slightly change the flavor of the classic caramel cream and make good use of available fruit. It’s also a simple dessert for days when I want something homemade but without a long list of ingredients. After cooling, the cream can be served directly from the bowl or portioned out. Tips The milk only needs to be heated before use. There's no need to boil it, and if it’s too hot, it’s better to let it cool a bit before mixing it with the eggs. The sugar for caramel needs to be monitored during the FRY program. The recipe doesn’t specify an exact time for this step, as caramelization depends on the appliance and how quickly the bowl heats up. Stop when the sugar has melted and has a caramel color. The 4 tablespoons of sugar for caramel are separate from the 8 heaping tablespoons used for the eggs. It’s important not to combine them in the same step. The raspberries are sprinkled on top after the mixture has been poured into the bowl, not mixed into the egg cream beforehand. This way, the fruit stays on the surface during baking. The cooling time is not mentioned in the original recipe. However, the dessert should be allowed to cool before serving, as this makes it easier to slice. Substitutions The recipe includes milk, eggs, sugar, vanilla, and raspberries. The source does not specify the type of milk or provide substitutes for these ingredients, so it’s best to keep them as is if you want to follow the original recipe. Vanilla extract can be omitted if you don’t have it, but it does add flavor to the mixture. The amount is not specified in the original recipe, so use it to taste. Variations The version presented is the one with raspberries. The amount of fruit is not specified, so you can use a suitable amount to lightly cover the surface of the mixture. If using frozen raspberries, the source does not provide separate instructions for this. To stay true to the recipe, add the fruit at the same time after pouring the mixture into the bowl. I haven’t included other fruits or flavors in the recipe, as they do not appear in the basic version. Serving Ideas The cream is served after it has cooled. It can be portioned directly from the multicooker bowl, taking care with the caramel layer formed at the bottom. The raspberries on top already provide a tangy contrast and a pleasant appearance, so the dessert doesn’t need any additional toppings for serving. Frequently Asked Questions 1. What program is used for caramelizing the sugar? For caramel, select the FRY program. Place the 4 tablespoons of sugar reserved for this step in the bowl, and let it melt and caramelize. 2. How long does the caramel cream bake? The cream cooks on the BAKE program at 150 degrees Celsius for 20 minutes. 3. When are the raspberries added? The raspberries are sprinkled on top after the egg and milk mixture has been added to the appliance bowl, before selecting the BAKE program. 4. Is it necessary for the dessert to cool before serving? Yes. The recipe indicates that the cream should cool before serving. This way, the dessert sets after baking and is easier to serve. 5. How many servings does it yield? The recipe does not specify the number of servings. This depends on the size of the bowls or portions in which the cream is divided. Nutritional Values The values are estimated, as the type of milk, the amount of raspberries, and the exact weight of the heaping tablespoons of sugar are not specified. For the entire recipe, using whole milk as a reference, 10 eggs, approximately 180 g of sugar, and a small amount of raspberries, the estimate is: Calories: approximately 2,100-2,300 kcal Protein: approximately 85-90 g Carbohydrates: approximately 210-230 g Fats: approximately 80-85 g If the dessert is divided into 10 servings, one serving would have approximately 210-230 kcal, 8-9 g of protein, 21-23 g of carbohydrates, and 8-9 g of fat. Values may vary significantly depending on the milk used, the actual amount of sugar, and how many raspberries are added. Storage and Reheating After cooling, the cream should be stored in the refrigerator. The original recipe does not specify a number of days for storage, so it is best consumed as fresh as possible. The dessert is served cold, and reheating is not recommended. The texture of the cream is better suited for serving after cooling, without an additional heating step.

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