AEG MCD3881E-M - Manual (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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