AEG KS8100001M Recipe Book download pdf (Page 26)

DESSERTS

Flan Caramel

Ingredients:

• 100 g sugar

•100 ml water

• 500 ml milk

• 1 vanilla pod

• 100 g sugar

• 2 eggs

• 4 egg yolks

Other:

• 6 small soufflé dishes

Method:

Place 100 grams of sugar into a saucepan,

add the water and then bring to a boil.

Cook to a light brown syrup and melt to a

light brown caramel. Then immediately

pour into 6 small soufflé dishes so that the

bottom is covered with caramel. Put the

milk into a saucepan and halve the vanilla

pod. Use a knife to scrape out the seeds

and add these to the milk. Warm the milk

to about 90°C. (Do not let it boil.) Mix the

eggs and egg yolks with 100 grams of

sugar. (Do not cream.) Slowly add the

warm milk to the egg sugar mixture. Then

put into the dishes.

– Amount of water to be put into the wa-

ter drawer: 400 ml

– Time in the steamer: 30 minutes

– Shelf position: 2

Coconut pudding

Ingredients:

• 250 ml milk

• 370 g coconut milk

• 6 eggs

• 120 g sugar

• 1 tin mangos, drained and pureed

Other:

• 6 mini pudding basins

Method:

Mix the milk with the coconut milk. Lightly

beat eggs and sugar and add to the coco-

nut milk. Fill the mini pudding basins with

the mixture. After cooking, turn out and

decorate with the mangos.

– Amount of water to be put into the wa-

ter drawer: 400 ml

– Time in the steamer: 35 minutes

– Shelf position: 2

Cappuccino cake

Ingredients:

For the mixture:

•100 g softened butter

• 90 g sugar

• 2 egg yolks

• The seeds of one vanilla pod

• 2 tbsp instant coffee (dissolved in 50 ml

hot water)

• 2 egg whites

• 50 g flour

• 50 g cornflour

• ½ tsp baking powder

For the sauce:

• 250 ml orange juice

• 50 g sugar

• 1 pinch of cinnamon

• 20 ml orange liqueur

To finish:

• 200 ml whipped cream to decorate

Other:

• 4–6 small dishes or cups greased with

butter

Method:

Cream together butter, sugar, egg yolks,

the seeds of one vanilla pod and then mix

in the dissolved coffee. Beat egg whites.

Sieve flour, corn flour and baking powder,

add to the mixture in layers with the egg

whites and then fold in. Put the mixture

into small dishes or cups greased with

butter.

– Amount of water to be put into the wa-

ter drawer: 500 ml

– Time in the steamer: 35 minutes

– Shelf position: 2

After baking:

Place orange juice, sugar, cinnamon and

orange liqueur into a saucepan and re-

duce until the sauce is syrupy. Turn warm

cakes out onto a dessert plate and deco-

rate with sauce and cream.

SIDE DISHES

Vegetables, mediterranean

Ingredients:

• 200 g courgettes

• 1 red pepper

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