- TM 31
Ingredients
Crème Caramel by Movida
- 720 g raw or rapadura sugar
- 6 egg yolks (180g)
- 4 eggs (260g)
- 600 g pouring (whipping) cream, min 30% fat
- 600 g full cream milk powder
- 1 tsp natural vanilla extract or 1 pod, split lengthways, seeds scraped
- rapeseed or grapeseed oil, to grease dariole moulds
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Varoma
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place 500g of the sugar and 90g of tepid water into a heavy-based saucepan to make caramel. Stir on medium heat until sugar has dissolved and liquid syrup has formed. Continue to cook stirring occasionally for approximately 8-10 min, adding 40g more water at a time if required to ensure sugar does not dehydrate and re-crystallise.
Fill a sink or large container with cold water. As soon as the caramel begins to turn golden brown in colour, remove immediately from heat and place in prepared cold water for 30 seconds. Set caramel aside.
Place egg yolk, egg, cream, milk, vanilla and remaining sugar into mixing bowl and cook 13 min/90C/speed 3.
Whilst creme custard is cooking, grease dariole moulds lightly with oil, being careful not to over-grease as excess could seep into the creme caramel and prevent it from setting correctly.
Pour reserved caramel into each mould, covering the base up to 1cm. Once creme custard has finished cooking, gently pour on top of the caramel, filling up to 1cm from the top.
Place 1L of water into mixing bowl and heat 7 min/100C/speed 1.
Place 4 ot the dariole moulds into Varoma dish. Cover moulds with baking paper, stretched across the top and held in place by Varoma lid. Cook 20 min/100C/speed 3. Repeat with remaining moulds, adding 200g of water to mixing bowl before cooking the third batch. Leave to cool at room temperature and then chill in the fridge for at least 4 hours, or uintil creme caramels are slightly firmer to the touch and set.
When ready to serve, run a thin knife around the edges of the mould, place serving plate facedown on top and gently flip plate and mould so serving plate is the correct way up. Mould can then be easily lifted, leaving creme caramel in tact. Hold mould upside down for a few seconds so any remaining caramel drizzles over the top. Serve immediately or return to fridge until serving.
Creme Caramel by Movida
Tip
Reserve the left-over egg whites and whip up a batch of yummy macarons to make the perfect French dessert combination.
Thermomix Model
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Recipe is created forTM 31
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.
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Comments
This recipe is a complete fail! The added milk powder -600 grams is way to much and makes it very very sweet and cakey. It ALSO is in no way connected to Movida (restaurants) as the name implies.... they know nothing about this recipe. Very misleading and disappointing especially considering it is a Thermomix recipe.
let the caramel cool slightly and then pour it straaight into your prepared moulds... no do not pour caramel into water.
Hi kateincottesloe,
Yes, we recommend making the caramel on the stove instead of in your Thermomix.
Hi Rhiansta,
Yes, please place the pot with the caramel into the cold water.
Thermomix Head Office
Do I place caramel in pot in cold water??
or do I pour caramel directly into cold water?
Is it possible to make the caramel in the TM31? Does it have to be made on the stove?
Kate
Are you sure to delete this comment ?