AEG KS7400521M Recipe Book download pdf (Page 11)

Caramelise the sugar, add the wine and lemon thyme and bring to a boil. Mix the cream

and cornflour together. Add this to the mix stirring continuously and bring it to a boil. Add

the lemon zest and juice and then season. Remove the lemon thyme.

– Amount of water to be put into the water drawer: 450 ml

– Time in the steamer: 35 minutes

– Shelf position: 1

6 - 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 water drawer: 400 ml

– Time in the steamer: 30 minutes

– Shelf position: 1

7 - 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 coconut

milk. Fill the mini pudding basins with the mixture. After cooking, turn out and decorate

with the mangos.

Uses, tables and tips

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AEG KS7400521M Recipe Book Page 11