Burnt Sugar Cream (Multicooker)

Name: Burnt Sugar Cream (Multicooker)
Ingredients: 1 liter of fresh milk (goat) 10 large eggs 2 tablespoons of granulated sugar rum essence caramelized sugar (for which I used 2-3 tablespoons of sugar)

Dessert - Burnt Sugar Cream (Multicooker) by Lili O. - Recipia

Burnt Sugar Cream in a Multicooker I'm preparing burnt sugar cream for my birthday, and this time I made it in a multicooker. In my first attempt, I used too high a temperature, around 180 degrees Celsius, and left it baking for too long. Additionally, I caramelized too much sugar, causing the syrup to permeate the entire cream. For this version, I reduced both the amount of caramelized sugar and the temperature and cooking time. The cream turned out smooth, yellow, and compact, without being overly covered in syrup. Quick Info Preparation time: not specified; the mixture is prepared while the sugar is caramelizing Cooking time: 20 minutes Temperature: 150 degrees Celsius Total time: preparation time plus 20 minutes of baking, excluding cooling and refrigeration time Servings: not specified in the original recipe; the quantity is suitable for a family-sized cream Difficulty: easy Recipe type: classic dessert made in a multicooker Ingredients 1 liter of fresh goat milk 10 large eggs 2 tablespoons of granulated sugar rum essence, to taste 2-3 tablespoons of granulated sugar, for caramel A few words about sugar are important here. The 2 tablespoons of sugar are part of the egg and milk mixture, while the 2-3 tablespoons are used separately for the caramel layer at the bottom of the pot. The amount of caramelized sugar should not be increased unnecessarily, as the syrup will be more abundant and may seep into the cream. Preparation Method 1. Caramelize the sugar Place the 2-3 tablespoons of sugar for caramel in the multicooker pot and select the FRY function. Allow the sugar to melt until it turns golden. It’s important not to let it darken too much, as it can develop a bitter taste. The caramel should cover the bottom of the pot in a thin layer. A large amount is not necessary. This was one of the things that made a difference in this attempt: less caramelized sugar means less syrup around the cream. 2. Prepare the mixture While the sugar is caramelizing, mix the eggs with the 2 tablespoons of granulated sugar. Add the rum essence and milk, then blend the mixture well. There’s no need to complicate the mixture. The important thing is for the eggs, sugar, and milk to be well combined before pouring them into the pot. 3. Pour the cream over the caramel Once the sugar has completely melted and turned golden, carefully pour the milk and egg mixture directly into the multicooker pot over the caramel formed at the bottom. Pour carefully, as the caramelized sugar is very hot. Do not mix the two layers. The caramel should remain at the bottom, turning into syrup as the cream cools. 4. Bake the cream Select the BAKE program and set the temperature to 150 degrees Celsius for 20 minutes. This recipe does not use a temperature of 180 degrees or a longer baking time. The first attempt at a high temperature with prolonged baking resulted in a cream soaked in syrup. For the desired texture, adhere to the indicated temperature and time. 5. Cool and refrigerate After the program is complete, allow the cream to cool gradually. Do not serve it immediately, and do not move it directly into a cold environment while it is hot. Once it has cooled, store it in the refrigerator until serving. Cooling and the time spent in the fridge help the cream to stabilize, and the caramel at the bottom of the pot turns into syrup. Why I Make This Recipe Often I love this cream because it has few ingredients and is a dessert I prepare repeatedly, especially for my birthday. The multicooker simplifies the baking process, and the temperature of 150 degrees and the 20-minute time produced a better result for this recipe than my first attempt. It keeps well in the fridge and can be served plain or with whipped cream and fruit. It is substantial enough to be prepared a few hours before the meal, which is helpful when the dessert is part of a larger meal. Tips Use exactly two separate amounts of sugar: 2 tablespoons for the egg and milk cream and 2-3 tablespoons for the caramel. If you add more sugar to the pot, the cream will have more syrup. Stop caramelizing when the sugar is completely melted and golden. Very dark caramel can have a bitter taste. Do not increase the temperature to shorten the cooking time. In the previous attempt, a temperature of around 180 degrees and a longer time caused the syrup to seep throughout the cream. Allow the cream to cool gradually after baking. Then keep it in the fridge until serving. Substitutions The recipe uses fresh goat milk. The source does not specify a particular substitute, so if you choose another type of milk, the result may differ in taste and consistency. Rum essence can be omitted if you do not want that flavor. No other flavor is indicated in the original recipe. Variations The amount of caramelized sugar can remain at the limit of 2 tablespoons if you prefer less syrup. For the presented version, 2-3 tablespoons were used, and the important note is not to overdo this layer. The cream can be prepared plain, without whipped cream or fruit, or it can be served with one of these toppings. There’s no need to alter the basic composition to change the serving style. Serving Ideas Serve the cream cold, right after it has been refrigerated. It can be accompanied by whipped cream or fruit, such as strawberries. The caramel formed at the bottom of the pot will become syrup during cooling. When portioning, it is served together with the cream. If you used the right amount of sugar, the cream retains its smooth, yellow, and compact appearance, and the syrup remains around it, not throughout the entire composition. Frequently Asked Questions Can the burnt sugar cream be made at 180 degrees? For this version, it is not recommended. The recipe was adjusted after an attempt where a temperature of around 180 degrees and a longer baking time caused the cream to be completely soaked in syrup. The indicated setting is BAKE at 150 degrees for 20 minutes. Why does the cream become too syrupy? It is likely that too much sugar was used for caramel or the cream was baked too long. The source of the recipe states that as the amount of caramelized sugar increases, the cream becomes more syrupy and loses its smooth and compact appearance. When do you add the rum essence? The rum essence is added to the eggs mixed with the 2 tablespoons of sugar before pouring in the milk and blending the mixture. Can I serve the cream immediately after baking? It’s better to let it cool gradually and then keep it in the fridge until serving. This way, the cream cools completely, and the caramel turns into syrup. What can I serve with burnt sugar cream? You can serve it plain, with whipped cream, or with fruit. Strawberries are a suitable example mentioned for this recipe. Nutritional Values The values below are estimates. They were calculated for the entire recipe and then roughly divided into 10 servings. The actual number of calories depends on the exact amount of caramelized sugar and the portion sizes. For the entire recipe: approximately 1,700-1,850 kcal protein: approximately 80-85 g carbohydrates: approximately 190-215 g fats: approximately 65-70 g For one serving of 10: approximately 170-185 kcal protein: approximately 8-9 g carbohydrates: approximately 19-22 g fats: approximately 6-7 g Most carbohydrates come from added sugar and lactose in milk. The eggs mainly contribute to the protein and fat content. Storage and Reheating Store the cream in the fridge, covered, until serving. The recipe is served cold and is not suitable for reheating. Heating may affect the cream's fine texture and cause the syrup to separate more. For the best result, prepare the cream well in advance of serving, let it cool gradually, and then keep it in the fridge. Tags: burnt sugar cream, Philips, multicooker, Philips Multicooker

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