Burnt sugar cream (multicooker)

Name: Burnt sugar cream (multicooker) - Lacramioara K.
Ingredients: 7 eggs; 4 tablespoons of sugar (for the cream); 4 tablespoons of sugar for caramel; 1 liter of milk; raisins; 1 packet of vanilla sugar/ vanilla essence/ vanilla pod

Dessert - Burnt sugar cream (multicooker) by Lacramioara K. - Recipia

The caramel cream in a multicooker is made in a few simple steps and doesn't require long baking. The caramel is prepared directly in the pot of the appliance, then the mixture of eggs, milk, sugar, raisins, and vanilla is poured on top. For this version, I used raw sugar instead of brown sugar. It is less sweet, and the color of the cream turned out slightly different from the usual. It is important to remove the dessert from the multicooker immediately after the program ends. Quick Info Total time: not specified exactly; preparation and caramelization are done before the cooking program Preparation time: not specified Cooking time: 20 minutes Servings: approximately 8-10, depending on portion size Difficulty: easy Recipe type: dessert in a multicooker, suitable for serving warm or cold Ingredients 7 eggs 4 tablespoons of sugar for the cream 4 tablespoons of sugar for caramel 1 liter of milk Raisins, to taste 1 packet of vanilla sugar, vanilla essence, or a vanilla pod For this recipe, either white sugar or raw sugar can be used. Raw sugar is not the same as brown sugar and does not sweeten as much. Used in the cream, it can slightly change both the taste and the color of the dessert. Preparation method 1. Prepare the caramel directly in the multicooker pot. Put the 4 tablespoons of sugar for caramel in the pot and select the Fry function. 2. Let the sugar melt and watch it closely. When it becomes liquid, spread it on the bottom and sides of the pot, being careful not to let it burn. The caramel should be melted and golden but not burnt, as it will become bitter. 3. Set the pot aside until the caramel cools and begins to crack. There is no need to try to detach or stir it after it has been spread in the pot. 4. In the meantime, beat the 7 eggs well with the 4 tablespoons of sugar for the cream. 5. Add the milk, raisins, and vanilla. You can use a packet of vanilla sugar, vanilla essence, or a vanilla pod, depending on what you have on hand. Mix until the mixture is smooth. 6. Pour the egg and milk mixture into the pot where the caramel has cooled. 7. Select the Bake function and set the temperature to 150 degrees Celsius for 20 minutes. 8. At the end of the program, remove the cream from the multicooker as quickly as possible. If it stays in the pot after the time is up, it will continue to cook. If forgotten in the appliance, even for about 20 extra minutes, the texture and appearance can change. For a better result, do not leave it inside after the program has finished. 9. The caramel cream can be served warm or after it has cooled and been refrigerated. Why I make this recipe often I love this recipe because it uses common ingredients and most of the preparation is done directly in the multicooker. There’s no need to transfer the mixture to another dish, and the Bake program is sufficient for the time indicated in the recipe. It can be served both warm and cold, making it easy to prepare in advance. Another useful detail is that the dessert can be adjusted based on available flavoring ingredients. Vanilla can be added as vanilla sugar, essence, or pod without changing the structure of the cream. Tips Watch the sugar while it caramelizes. The difference between a golden caramel and a burnt one happens quickly, especially on the Fry function. Stop when the sugar has melted and can be spread on the bottom and sides of the pot. If using raw sugar, do not expect the dessert to have exactly the same color as when made with white sugar. In this recipe, raw sugar made the cream slightly different in shade and gave it a less sweet flavor. Stick to the temperature of 150 degrees and the time of 20 minutes. It is preferable to remove the cream immediately after the program ends, rather than leaving it in the turned-off appliance. If you want to serve it cold, let it cool before putting it in the refrigerator. For warm serving, it can be consumed right after being taken out of the multicooker, keeping in mind that both the pot and the cream will be hot. Substitutions For flavor, vanilla sugar can be replaced with vanilla essence or a vanilla pod. The recipe source allows for all these variations, and the choice depends on what you have on hand. The sugar used for the cream can be white or raw. Raw sugar should not be confused with brown sugar: it has a different level of sweetness and can alter the final appearance of the cream. Variations Raisins can be added to the egg and milk mixture, as specified in the basic recipe. The amount is not fixed, so it can be chosen according to taste. Another option is to use the same recipe without raisins if you prefer a simple cream. In this case, the remaining ingredients and steps remain unchanged. For flavoring, you can choose one of the vanilla options mentioned: vanilla sugar, essence, or pod. There is no need to use them together. Serving ideas Caramel cream can be served warm, immediately after cooking, or cold, after cooling in the refrigerator. It is sufficient on its own, as it already has caramel and vanilla flavor. The raisins remain in the mixture and add a different texture compared to cream without dried fruits. Frequently Asked Questions 1. Can I use raw sugar for this cream? Yes. Raw sugar can be used both in the cream mixture and for caramel, but it does not have exactly the same effect as white sugar. It does not sweeten as much and can change the final color of the dessert. Raw sugar is not the same as brown sugar. 2. What happens if I leave the cream in the multicooker after the program ends? The cream will continue to cook due to residual heat. In the described experience, it was left in the appliance for about 20 minutes after the program ended. For a more reliable result, it is preferable to remove it immediately after the 20 minutes of cooking. 3. At what temperature and for how long is it cooked? The Bake function is used at 150 degrees Celsius for 20 minutes. These are the indicated settings for the Philips multicooker mentioned in the recipe. 4. Can I serve caramel cream cold? Yes. It can be served warm or after it has cooled and been kept in the refrigerator. The choice depends on preference. 5. Can I skip the raisins? Yes. Raisins are included in the basic recipe, but the amount is not fixed. If you do not prefer them, the cream can be made without them, keeping the same steps. Nutritional values Values are estimated and depend on the type of milk used, the amount of raisins, and the number of servings. The calculation below is made for approximately 8 servings and does not include an exact amount of raisins, as this is not specified in the recipe. For a serving of approximately 1/8 of the recipe: Calories: approximately 170-190 kcal Protein: approximately 9-10 g Fat: approximately 5-6 g Carbohydrates: approximately 20-24 g Most of the carbohydrates come from the sugar used for the cream and caramel, but also from milk and raisins. If the dessert is divided into 10 servings, the values per serving will be lower. The amount of sugar and calories increases proportionally with the number of raisins added. Storage and reheating After cooling, the cream can be stored in the refrigerator. It is recommended to cover it or put it in a closed container to avoid absorbing odors from the fridge. The source does not specify an exact number of days for storage, so it is better to consume it as soon as possible. The dessert can be served cold directly from the refrigerator. If you prefer it warm, it can be consumed right after cooking. A separate reheating step is not necessary in the original recipe. It can be served warm or cold, depending on preference. The recipe was inspired by the "Crema de zahăr ars" dish by user bylaura and adapted for the Philips Multicooker. Tags: caramel cream, Philips Multicooker, multicooker recipes.

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