Burnt sugar cream

The caramel cream is prepared directly in the appliance's pot, without a water bath and without needing to transfer the mixture to another container. First, the sugar is caramelized using the FRY function, then the mixture of eggs, milk, sugar, and vanilla is poured in. The baking is done using the BAKE function at 160 degrees for 30 minutes. After cooling, the cream is inverted onto a plate and can be decorated with ornaments made from caramelized sugar. Quick Info Preparation time: the exact time for preparing the mixture is not specified; the sugar melts in about 5 minutes, according to the appliance settings. Cooking time: 30 minutes at 160 degrees. Total time: at least 35 minutes, not including the cooling time and the hardening of the caramelized sugar. Servings: the exact number is not specified; the cream is portioned when served. Difficulty: easy. Recipe type: dessert in a Philips Multicooker, with caramel cream and caramelized sugar decoration. Ingredients 4 eggs 500 ml milk 4 tablespoons granulated sugar 1/2 teaspoon vanilla extract 3 tablespoons granulated sugar for coating the pot and decoration Preparation method 1. Caramelize the sugar in the appliance's pot Place the 3 tablespoons of granulated sugar in the pot and select the FRY function, setting the time to 5 minutes. Keep the lid raised and watch the sugar as it melts. Gently stir with a spatula to ensure the sugar melts evenly. Do not leave the pot unattended at this stage, as the sugar can quickly go from melted to burnt. 2. Coat the bottom of the pot When the sugar is completely melted, carefully remove the pot using silicone gloves. It is important to work quickly and carefully, as the caramelized sugar is very hot. Gently tilt the pot so that the liquid sugar coats the bottom. There is no need to coat the sides if the sugar does not reach there on its own. Set the pot aside until the caramel hardens. From the caramelized sugar, you can take a teaspoon in advance, preferably silicone, to form the decorative ornaments. Pour small shapes onto a piece of parchment paper and let them harden. These will be used at the end. 3. Prepare the cream mixture In a separate bowl, whisk the eggs with the 4 tablespoons of granulated sugar. Mix until the sugar dissolves. Add the milk and vanilla extract, then mix everything with a whisk. There is no need for complicated preparation; the mixture just needs to be well combined before pouring it over the caramel. 4. Pour the mixture into the pot Once the sugar at the bottom of the pot has hardened, pour the egg and milk mixture directly into the pot. Place the pot back into the Multicooker. 5. Bake the cream Set the BAKE function, the temperature to 160 degrees, and the time to 30 minutes. Allow the cream to bake until the program ends. After baking is complete, unplug the appliance and let the cream cool in the pot. Cooling is necessary before inverting, so the dessert can be released more easily. 6. Invert the cream Once cooled, gently run a spatula between the pot's wall and the cream. Do this all around the edge without going deep into the mixture. Place a plate upside down over the pot, then quickly flip the pot. The cream should release and settle onto the plate, with the caramel on top. When serving, portion the cream and decorate each piece with the caramelized sugar ornaments prepared earlier. Why I make this recipe often This recipe is practical when you want to prepare the cream directly in the Multicooker, without using a separate baking dish. The ingredients are few, and the steps are clear: caramel, egg and milk mixture, baking, cooling, and inverting. Another advantage is that the sugar used for decoration is prepared in the same step as the sugar for coating the pot. The ornaments harden separately, and at the end, they can be placed on portions without needing additional ingredients. Tips Keep the lid raised while melting the sugar on the FRY function. This way, you can monitor the color of the caramel and stir it for even melting. Use silicone gloves when removing the pot after caramelization. The pot and melted sugar are very hot. Tilt the pot immediately after removing it, before the sugar hardens. If it hardens too quickly, the bottom will not be evenly coated. For ornaments, take the caramelized sugar with a silicone teaspoon and pour small shapes onto parchment paper. Work carefully, as hot caramel can cause burns. Let the cream cool in the pot before attempting to invert it. Running the spatula along the edge should be done gently to avoid breaking the cream. Substitutions In the basic recipe, vanilla extract is the only flavoring ingredient mentioned. If you don’t have it, it can be omitted, but the flavor will be simpler. Milk is used in a quantity of 500 ml, and no alternative is indicated in the original recipe. To maintain proportions, it is recommended to use it exactly as specified. Variations The recipe can also be made without the caramelized sugar ornaments. In this case, the 3 tablespoons of sugar are only used for coating the bottom of the pot. If you choose to make ornaments, they can have simple shapes obtained by pouring the sugar with a teaspoon onto parchment paper. The shape of the decoration depends on how the caramel is poured, without needing additional ingredients. Serving ideas The cream is portioned after being inverted onto the plate and served decorated with the caramelized sugar ornaments. The decoration is added at the time of serving, as it is thin and can soften if it stays too long in contact with the cream's moisture. Frequently asked questions Can I use the appliance's lid while melting the sugar? No. During the caramelization stage, the lid should be kept raised to monitor the sugar and stir it with the spatula. How long does the caramel cream bake? The cream bakes for 30 minutes on the BAKE function at a temperature of 160 degrees. When can I invert the cream? After baking is complete, unplug the appliance, and allow the cream to cool in the pot. Only then should you run the spatula between the cream's edge and the pot's wall, and then invert it onto a plate. Is it mandatory to make the sugar ornaments? No. The ornaments are used for decoration. The cream can also be served without them, keeping the caramelized sugar from the bottom of the pot. How is the sugar decoration formed? Take the caramelized sugar with a silicone teaspoon and pour small shapes onto parchment paper. The ornaments are left until they harden, then used for serving. Nutritional values The values are approximate and refer to the entire recipe, without an exact breakdown per serving, as the number of servings is not specified. For the whole amount of cream, the estimate is about 1,100-1,200 kcal, depending on the type of milk used. Protein: approximately 45-50 g Carbohydrates: approximately 125-135 g, mainly from sugar and lactose Fats: approximately 45-50 g, mainly from eggs and milk If the dessert is divided into four servings, one serving will have approximately 275-300 kcal. These values are indicative and do not include exact differences between types of milk or the amount of caramel left in the pot and on the ornaments. Storage and reheating After cooling, the cream is stored in the refrigerator, covered, until serving. The exact storage duration is not specified in the original recipe, so it is best consumed as soon as possible after preparation. The cream is served cold or well-chilled. Reheating is not described for this recipe and is not necessary. The caramelized sugar ornaments are stored separately and added just before serving to maintain their shape.

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