Caramel Cream in a Multicooker

Name: Caramel Cream in a Multicooker
Ingredients: 1 liter of milk; 8 eggs; 210 grams of sugar; 5 tablespoons of sugar for caramelizing.

Dessert - Caramel Cream in a Multicooker by Roxana D. - Recipia

Caramel custard can also be made in a multicooker, and the steps are quite simple. In this version, the sugar is caramelized directly in the pot of the appliance, and then the milk and egg mixture is added. I used the FRY function for caramelization and the BAKE function for baking at 150 degrees for 30 minutes. The custard is served cold, after it has cooled sufficiently. Quick Info Preparation time: not specified exactly; includes caramelizing the sugar and mixing the composition Cooking time: 30 minutes Total time: at least 30 minutes, not including cooling time Servings: not specified Difficulty: easy Recipe type: dessert for multicooker Appliance used: Philips multicooker Ingredients 1 liter of milk 8 eggs 210 g sugar 5 tablespoons of sugar for caramelizing Rum-flavored sugar, mentioned in the preparation method, without a specified quantity in the original recipe Preparation method 1. Connect the multicooker to the power source and prepare the pot of the appliance. 2. Place the 5 tablespoons of sugar in the large pot and select the FRY function. Allow the sugar to melt and caramelize until it turns a golden color. Keep an eye on it during this time, as the caramel can darken quickly. 3. In the meantime, prepare the custard mixture. Mix the egg whites with the 210 g of sugar. 4. Add the egg yolks and the rum-flavored sugar mentioned in the recipe. Continue mixing until the ingredients are well combined. 5. Pour in the milk at the end and blend until you achieve a uniform mixture. 6. Once the sugar in the pot has turned golden, pour the milk and egg mixture over it. 7. Select the BAKE function and set the temperature to 150 degrees. Let the custard cook for 30 minutes. 8. After the program ends, let the custard cool, then serve it cold. It is important that the caramelized sugar is only golden, not too dark. In the original recipe, it is left on the FRY function until it reaches the golden hue, after which the mixture is added. No separate time is indicated for caramelization, as it depends on the appliance and how quickly the sugar melts. For the mixture, the ingredients are blended with a mixer. Start with the egg whites and sugar, then add the yolks, rum-flavored sugar, and milk. The milk is added last, as described in the original recipe. Why I make this recipe often Caramel custard is a practical choice when you want to use the multicooker for a simple dessert. There aren’t many ingredients, and the appliance takes care of the cooking stage after the sugar has been caramelized and the mixture has been poured into the pot. Another advantage is that the dessert is served cold and can be prepared ahead of time. In the original recipe, the custard was appreciated precisely for the texture and flavor achieved in the Philips multicooker. Tips and Variations Tips Caramelize the sugar until it turns golden. If it darkens too much, the caramel can become bitter. The recipe does not specify an exact time for this stage, so it is more useful to watch the color of the sugar than the clock. The mixture must be homogenized before being poured over the caramel. Blending with a mixer helps combine the egg whites, yolks, sugar, and milk into a uniform mixture. Follow the appliance functions indicated in the recipe: FRY for caramelization and BAKE for baking. The temperature used for baking is 150 degrees, and the duration is 30 minutes. The custard is served cold. Keep this in mind when planning the dessert, as the recipe also includes a cooling time that is not specified exactly. If your appliance has programs with different names, check the multicooker instructions for equivalent functions. The recipe was designed for a Philips multicooker and uses the names FRY and BAKE. Substitutions The original recipe does not provide substitutions for milk, eggs, or sugar. To maintain the proportions and results as described, the ingredients can be used exactly in the indicated quantities. The ingredient list includes milk without specifying a certain fat percentage. Additionally, rum-flavored sugar is mentioned in the preparation method but does not appear with a separate quantity in the initial list. For this reason, the amount cannot be completed without altering the recipe. Variations No variations are indicated in the source recipe. The version presented is the one with 1 liter of milk, 8 eggs, sugar, and caramelized sugar directly in the multicooker pot. If you want to keep the recipe unchanged, do not modify the temperature, duration, or quantities. These are the values used in the described version: 150 degrees and 30 minutes on the BAKE function. Serving Ideas Caramel custard is served cold, as mentioned in the recipe. No sauces, fruits, whipped cream, or other additions are indicated, so it can be presented simply, with a layer of caramelized sugar on top. Frequently Asked Questions Can caramel custard be made in any multicooker? The recipe was made in a Philips multicooker, using the FRY and BAKE functions. In another appliance, the program names and their operation may differ. It is important to have a function for caramelization and one for baking or cooking at the indicated temperature. How long does the custard cook in the multicooker? The custard cooks for 30 minutes at 150 degrees on the BAKE function. The caramelization time for the 5 tablespoons of sugar is not specified separately. When is the milk added? The milk is added at the end, after the egg whites have been mixed with the sugar, then the yolks and rum-flavored sugar have been added. All ingredients are homogenized with a mixer before the mixture is poured over the caramel. Is it necessary to caramelize the sugar separately? No. In this version, the 5 tablespoons of sugar for caramelizing are placed directly in the large pot of the multicooker and caramelized using the FRY function. How is the caramel custard served? It is served cold. The original recipe does not provide an exact time for cooling, so the dessert should be left until it reaches the appropriate temperature for serving. Nutritional Values The values below are estimates and refer to the entire amount prepared. The calculation assumes whole milk and approximately 60-65 g of sugar for the 5 tablespoons used for caramelization. The exact amount may vary depending on the type of milk, the size of the eggs, and the actual weight of a tablespoon of sugar. For the entire recipe: Calories: approximately 1,450-1,550 kcal Protein: approximately 75-80 g Carbohydrates: approximately 315-325 g Fats: approximately 40-45 g An exact value per serving cannot be indicated, as the recipe does not specify how many servings the custard is divided into. If the dessert is portioned into several slices or cups, the values for each serving can be obtained by dividing the total above by the number of servings. Storage and Reheating Caramel custard is consumed cold, not reheated. After preparation, let it cool before serving. For storage, keep the dessert covered in the refrigerator, as it contains milk and eggs. The recipe does not specify an exact number of days for storage. It is recommended to consume it while it retains its normal appearance, smell, and texture. If it is already portioned, cover the containers so that the dessert does not absorb odors from the refrigerator.

Caramel Cream in a Multicooker

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