AEG BOCSEM Recipe Book download pdf (Page 8)

– Amount of water to be put into the wa-

ter drawer: 450 ml

– Time in the steamer: 35 minutes

– Shelf position: 2

Wiener

Place wiener into a steam dish.

– Amount of water to be put into the wa-

ter drawer: 350 ml

– Time in the steamer: 25 minutes

– Shelf position: 2

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: 30 minutes

– Shelf position: 2

Vanilla creme

Ingredients:

Serves 4

•1 egg

• 25 g sugar

• 100 ml cream

• 100 ml milk

• ½ vial of vanilla essence

• Pulp of ½ a vanilla pod

Method:

Beat the egg well. Add the sugar, milk,

cream, vanilla essence and vanilla pulp.

Mix all the ingredients well. Cook in the

oven. After cooking, whisk the creme

thoroughly.

– Amount of water to be put into the wa-

ter drawer: 400 ml

– Time in the steamer: 30 minutes

– Shelf position: 2

Vanilla flan

Ingredients:

Serves 4

• 300 ml milk

• 150 ml cream

• Pulp of 1 vanilla pod

• 4 eggs

• 1 egg yolk

• 75 g sugar

Grand Marnier sauce:

• 2 tbsp vanilla ice cream

• 1 tbsp Grand Marnier

• 2 tbsp whipped cream

Preparing the flan:

Mix the milk, cream, vanilla pulp, eggs,

yolk and sugar together by stirring. Sieve

the mix and pour it into dishes lined with

8

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