Burnt sugar cream in Multicooker

Name: Burnt sugar cream in Multicooker - Livia J.
Ingredients: 10 eggs 1 l milk 7 tablespoons sugar rum essence

Dessert - Burnt sugar cream in Multicooker by Livia J. - Recipia

The caramel cream in the Multicooker is made faster than the classic oven version. In the Philips Multicooker, the caramel is prepared directly in the pot, then the milk and egg mixture is added, and the Bake program is used. After 20 minutes of cooking, the dessert should be left to cool well before inverting. It is important not to rush the last step; otherwise, the cream may break when transferring it to the platter. Quick Info Total Time: 20 minutes of cooking, plus time needed for complete cooling Preparation Time: not specified; mainly includes heating the milk and mixing the composition Cooking/Baking Time: 20 minutes Servings: not specified in the original recipe Difficulty: easy Recipe Type: dessert in the Multicooker Ingredients 10 eggs 1 liter of milk 7 tablespoons of sugar, of which 3 tablespoons are used for caramel Rum essence, to taste Preparation Method 1. Connect the Philips Multicooker to the power source and put the 3 tablespoons of sugar directly in the pot. 2. Select the Fry function and let the sugar caramelize. Do not stir it at this stage. Wait for it to melt and take on an amber hue. Keep an eye on it, as the sugar can quickly go from caramelized to burnt. 3. Meanwhile, heat the milk in a separate pot. Add the remaining sugar and stir until it dissolves in the warm milk. 4. Lightly beat the eggs without over-whipping them. Pour them over the milk and sugar mixture, then add the rum essence. Homogenize the composition. 5. When the sugar in the pot has caramelized, pour the milk and egg mixture over the caramel. 6. From the device menu, select the Bake function. Set the temperature to 150 degrees Celsius and the time to 20 minutes. 7. Close the lid and press the Start button. 8. At the end of the program, let the caramel cream cool completely in the pot. Only after it has cooled should you invert it onto a platter, using a firm motion. 9. It can be served plain or with whipped cream. For better presentation, the cream should only be inverted after complete cooling, when it has stabilized. Why I make the recipe often I love this recipe because it uses few ingredients and does not require much supervision after the mixture goes into the Multicooker. The caramel is made directly in the pot, and the Bake program takes care of the rest. The cooking time is only 20 minutes, making it practical when you want a simple dessert and don’t want to turn on the oven. The taste is the classic one of caramel cream: eggs, milk, sugar, and a bit of rum essence. The part that requires patience is the cooling, not the actual preparation. Tips and Variations Tips Do not stir the sugar while it caramelizes. Let it melt on its own in the pot and watch the color change. When it reaches the amber hue, the caramel is ready for the next step. The milk should be heated before being mixed with the sugar. This way, the sugar dissolves more easily, and the composition homogenizes smoothly. The eggs should be lightly beaten. There is no need to turn them into a foam, as the cream mixture only needs to be homogenized. Respect the temperature of 150 degrees Celsius and the 20-minute time indicated for the Bake function of the device. The recipe was designed for the Philips Multicooker, and programs may vary between models, so it’s useful to consider the settings available on your device. Do not attempt to invert the dessert while it is warm. The cream must cool completely in the pot before being transferred to the platter. This is the step that helps the dessert maintain its shape. Substitutions The milk is used in an amount of 1 liter, and no specific fat percentage is indicated in the original recipe. You can use the type of milk you have on hand, keeping the same amount. The rum essence can be adjusted to taste. If you do not want to use much, you can put a smaller amount without changing the rest of the recipe. Variations The basic recipe does not need additional ingredients. For a cream with a milder flavor, you can use less rum essence than the usual amount. If you prefer a stronger rum flavor, it can be accentuated, but the balance with the caramel taste should be maintained. You can prepare the cream in the same way and then choose another serving method. In the source of the recipe, the dessert is also mentioned with whipped cream added after cooling. Serving Ideas The caramel cream can be inverted onto a platter and served plain, allowing the caramel to flow over it. Whipped cream can be added when the dessert is completely cold. For portioning, use a knife and cut the cream after it has been inverted. It is easier to serve when it has cooled well and maintained its shape. Frequently Asked Questions Can the caramel be made directly in the Multicooker pot? Yes. The 3 tablespoons of sugar are placed directly in the pot, and the device is set to the Fry function. The sugar is allowed to melt without being stirred until it reaches the amber color. Should the sugar be stirred while it caramelizes? No. In the original recipe, the sugar is not stirred at this stage. It is sufficient to let it melt and watch the color of the caramel. How long does the cream cook in the Multicooker? The cream cooks for 20 minutes at 150 degrees Celsius, using the Bake function with the lid closed. When can the cream be inverted? After the program ends, the cream should be left to cool completely in the pot. Only then should it be inverted onto a platter. If it is removed while still hot, it will not be stable enough to be transferred. Can it be served with whipped cream? Yes. The whipped cream is added after the cream has cooled, just before serving or on each portion. Nutritional Values The values below are estimates and depend on the type of milk used, the size of the eggs, and the number of servings. The calculation is indicative for the entire recipe divided into 8 servings and assumes whole milk. For one serving: Calories: approximately 205-215 kcal Protein: approximately 12 g Carbohydrates: approximately 16-18 g Fats: approximately 10-11 g For the entire recipe, the amount of sugar is 7 tablespoons, including the sugar used for caramel. Whipped cream is not included in these values, as it is not part of the ingredient quantities of the recipe. Storage and Reheating After complete cooling, the cream is stored in the refrigerator, covered. It is served cold or after sitting for a while at room temperature. Reheating is not necessary for this dessert. The caramel cream is consumed cold, and heating may affect the texture and shape after inversion. If you want to serve it with whipped cream, add it only at the time of serving.

Burnt sugar cream in Multicooker

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