- TM 5
Ingredients
Caramel
- 120 g raw sugar
- 150 g water
Custard
- 3 eggs
- 2 egg yolks only
- 75 g Sugar caster
- 600 g Milk
- 1 tsp vanilla paste/essence
- 1 lemon rind only
Accessories you need
-
Simmering basket -
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
Place water and sugar in a small saucepan and bring to boil without stirring, bubble until rich caramel colour. Then pour into 1 litre dish and coat to coat the base or put into individual ramekins.
Put sugar, vanilla, lemon rind & milk into TMX Bowl. Heat 8 mins /90c/speed 1. Once 90 is reached Leave to cool about 15 mins to let flavours infuse.
Add eggs into TMX bowl through lid whist mixing 20secs/speed 4.
Pour mix over Caramel trough a sieve (either in individual ramekins or a litre bowl)
Put the ramekins or dish into a bain-marie in the centre of a pre-heated oven. 160c and bake for 1 hour for whole pudding or about 30-40 mins for individual ramekins.
Caramel
Custard
Baking Caramel
Tip
This recipe has been converted from the Sainsbury The cooks companion, a the recipe is very adaptable, I have tried to steam the pudding in the varoma but find the heat too harsh and can cause the custard to scramble.... so the softer bain marie method is more realiable.
Thermomix Model
-
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
This was awfully eggy and fishy tasting. Unfortunately, we found it inedible and had to throw the lot away.
The sugar cooked in water was runny and colourless despite cooking for ages on the stove.
I do not recommend this recipe.
Brillant recipe. Thank you. I use half the lemon rind and make with half cream.
Outstanding thank you
I must have done something wrong. Mine turned out filled with holes (bubbles) and tasted very "eggy"
I used a round cake tin, let the milk mixture cool to 50C before adding the eggs, and covered the tin in the bain marie with foil.
My daughter is anaphylactic to citrus. What would you suggest in place of lemon rind?
Forgot stars🙄
Delicious - made 8 darioles, used less sugar 50g not 75, smooth and a definite keeper 😊
Good recipe. Next time I will use less water with the sugar when making the caramel as it took a long time and basically we were just evaporating the water. Is there a benefit in using that amount of water ? I steamed mine in the Miele combi steamer so I think they could be steamed in the Varoma if they fitted in. They need to be covered. I used foil but I think glad wrap should also work in a steamer. Thanks.
My mother use to make creme caramel in a steamer so maybe the ramekins could be placed in the varoma. I might try this one.
http://journalofafrenchfoodie.com/tag/varoma-steamed-creme-caramel/
Hi this was a lovely recipe. I served it with fruit salad &was enjoyed by all. The only thing I would ask is that rather than a 1L dish that the diameter of the bowl also be specified. The dish I used was too wide so the creme caramel was very thin. Maybe around an 18cm diameter dish at least 8cm deep.