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Burnt sugar cream with tangerines, at multicooker

Burnt sugar cream with tangerines, at multicooker

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Andrea's recipe is this: //retete/crema-de-zahar-ars-57379.html

I put 6 tablespoons of sugar in a bowl and caramelized it over low heat, chewing continuously so as not to burn and become bitter.

I didn't burn the sugar directly in the multikooker bowl, it's probably possible, but I preferred to use another bowl.

Immediately pour the sugar syrup into the multicooker bowl and spread it on its walls, rotating the bowl to spread evenly.

We will mix the eggs well with the 4 tablespoons of sugar, then add the milk, salt, juice and grated lemon peel.

Peel a tangerine and slice it into a bowl over the burnt, cooled sugar.

Pour the composition with eggs and milk into the bowl and connect the appliance to the power source.

Using the MENU button, select the BAKE program, set the temperature (from the TEMPERATURE button) to 180 degrees and the time to 45 minutes (from the COOKING TIME button)

We press the Start button and wait for the time to run out, after which we will disconnect the appliance from the power source and remove the vessel from the appliance.

Increase and good appetite!

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18 comments to & ldquoMinitarte with mandarins and vanilla cream & rdquo

How beautiful and delicious. I also serve myself with one & # 8230

Thank you Rocsi, I am happy to serve you!

I have shapes too, I'll taste them soon! :))
The beauties!

Adina, I wanted these shapes for a long time and in the end I bought them :). And here are the beauties we can do with them. Kiss you

How cute they are! And very tasty, of course! Kisses!

Thank you very much! I kiss you too

How beautiful they are!! I really like it! Kiss

I am glad you like them. You kiss Paula

I passed by and stole a few :))

With great pleasure dear Simo & gt: D & lt

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Welcome to my blog! Simple and light food for everyone's taste. I don't have many kitchen secrets, but I like to cook and I do everything with passion. In fact, my only secret when I cook is the passion with which I make the simplest food. Enjoy whatever you choose to cook from what I present below!

413 best images of cream and fillings in 2020

Quick cream for mascarpone cakes. Chocolate cream with mascarpone for cake, cake, cookies, macarons. CLASSIC VANILLA CREAM (FIARTĂ). Bring the milk to the boil. Strawberry jam without boiling fruit! Unbaked cake with biscuits, cream and chocolate. An elegant, delicious, and very cake. Nutella or Finetti) (at room temperature). It is made without baking and without boiling. Cream for chocolate, truffle and rum cakes.

It is prepared with cold milk and sugar, without boiling. SUGAR-FREE MILK CHOCOLATE ADDED WITH Sempaka SWEETENERS. Served as a tablet, bar, pralines, cakes and pies, ice cream. Add the starch and mix until you get a homogeneous mixture, without lumps.

Perfect for cakes, cakes, cookies or macarons.

Chocolate cake with mascarpone and strawberries

This cake is for all those who want something elegant and effective, but do not want to waste hours of work and training. In addition, it is so light and delicate, it has nothing of the "weight" of the cakes full of creams. From my point of view, I particularly liked the strong contrast between the dough and the cream, the big difference in taste between the countertop and the fineness of the mascapone cream.

  • 200 grams of very soft butter
  • 1 teaspoon baking powder
  • 85 grams of cocoa
  • 140 grams of flour
  • 200 grams of sugar
  • 4 eggs
  • 500 grams of Lactitalia Mascarpone
  • 85 grams of powdered sugar
  • a few teaspoons of strong coffee

Chocolate for decoration

The top is very simple to prepare: mix the flour with the baking powder, then add all the other ingredients and mix well. At the end, stir for 2-3 minutes very vigorously. Pour the obtained dough into a form greased with a little butter and put it in the preheated oven.
I mention that the dough is not the traditional pandispan, but a dough with a sponge texture. When the top is well baked (test with the toothpick in the middle), let it cool and then remove the top from the mold. I baked it in a yena bowl because my cake shape was too big. If the countertop has cooled well, cut it in half.

Prepare the cream: mix the mascarpone with the sugar and coffee. Stir vigorously and do not be discouraged if the cream looks softer, it will sit very well on the cake. Spread half of the cream in the middle of the cake, leaving the edges looser so that the cream spreads there when you put the lid on. The rest of the cream is spread on the surface of the cake. Spread with a spoon because we want to leave some traces. Decorate with chocolate and if it's the season and with strawberries.

You can discover more delicious recipes on the blog

Cookies with Burnt Sugar Cream

The ingredients for the cookies are mixed in the order of enumeration. Add the flour until the dough stops holding. From this dough, cut cookies with different shapes. Bake on low heat, on baking paper, approx. Ten minutes.

Cream: Put the sugar in a pot, preferably with a double bottom, together with a spoonful of water, until it melts and acquires a beautiful caramel color.

Extinguish with a cup of water and leave on low heat to dissolve all the caramel - which in contact with cold water, has solidified.

The flour (or starch) is dissolved in a cup of cold water.
Preferably, the flour is sifted before this operation, so as not to become lumpy. Pour the flour over the caramel sauce and simmer together, over low heat, approx. 15 minutes. Don't forget to stir quite often.

Allow to cool well.

Meanwhile, rub the butter frothy with the rum essence. Add the caramel cream and mix until smooth. If you want, you can also add rum essence.

Stick the cookies with this cream and leave it to cool until the next day, to settle the flavors and to soften.
Good appetite!

Burnt sugar cream cake recipe

Fiber: 2g Sugar: 43gVitamin A: 934IUCalcium: 39mgIron: 3mg. To incorporate the butter and egg cream with chocolate, I used everything. How to prepare cake with yogurt cream and berries The top I made it from. The traditional almond top is made with burnt sugar, we told here. Put the cut pieces in a bowl sprinkle with sugar on top and set aside to. Apple cake and cream. Chocolate cake with oranges, the ultimate dessert for the holidays. Vanilla cream: 4 eggs, 4-5 lg sugar, 650 ml milk, vanilla essence, 4 lg starch, Newer posts Older posts Home. Then in the meantime we take a saucepan in which we make the cake with burnt sugar cream, put 4 tablespoons of sugar and melt it over low heat until it melts. Beetroot cream soup with coconut milk.

Canned apples preserved without sugar. If you have never tried to prepare burnt sugar cream at home, then this simple recipe, proposed to the cook. Oana and I liked it so much how it looks, that I tried it too.

Pie with cow cheese, coconut and tangerines, Greek pie with cream. The first time we start making burnt sugar cream. Heat the milk a little with the sugar.

Burnt sugar cream (2)

Burnt sugar cream is a dessert that I really like. It is easy to prepare, it is very good and after sitting in the fridge for a few hours it is also refreshing. :)) It can be prepared as well in individual forms& # 8230 You can also change the proportions of eggs, milk, sugar & # 8230 depending on your preference.


The sugar is caramelized in a saucepan or directly in the bowl that you will put in the oven. When it has become liquid and has acquired a beautiful golden color, it is set aside from the fire and spreads evenly on the bottom of the vessel. Leave to cool

Creme brulee:

Eggs and sugar are mixed until they triple in volume and become like a cream. Then add the milk and the vanilla sugar sachet and mix until smooth

Pour the composition into a bowl over the hardened caramel and put in the oven until it thickens and browns slightly on top.

  • We will put the vessel in a tray in which we put water that reaches up to about half the height of the vessel.

Whisk the egg whites with a pinch of salt. Add the sugar and continue mixing until you get a glossy foam like meringue. The yolks mixed with oil and vanilla essence are poured over the meringue and incorporated easily, then we put the flour mixed with cocoa. Mix lightly with a spatula, moving from the bottom up.

Lightly pour the composition over the burnt sugar cream, lightly coagulated and put back in the oven until the top is baked and firm to the touch.

Remove from the oven and allow to cool. We pass around the vessel with a thin blade of a knife. We put a plate over the bowl and with a firm movement we turn the cake over, without lifting the pan at all. Leave to cool, then refrigerate for a few hours, preferably overnight.


For more recommendations, I am waiting for you on the Facebook page HERE

Dea's Cakes

My dear ones, I am going to write to you at the beginning about sugar cream. Sugar cream is also called creme brulee or Catalan cream. Traditionally it is flavored with vanilla, but can also be flavored with lemon, orange, rosemary, lavender, chocolate, coffee, liqueurs, pistachios, hazelnuts, coconut and others. ..
The first reference to cream appeared in 1961, in François Massialot's cookbook.

Good .. done with the talk only a few lyrics :)

"Eggs, milk and caramelized sugar
Form a wonderful dessert! "

Now we really get to work :))

5 tablespoons caramelized sugar
10 tablespoons sugar
1.5 l of milk
8 eggs
vanilla essence

5 eggs
a pinch of salt
2 tablespoons oil
5 tablespoons sugar
3 tablespoons flour
2 tablespoons cocoa
a teaspoon of baking powder

Eggs are mixed with sugar and vanilla essence. Add the milk and mix. Pour into the pan.

Put in the oven, on the right heat for 30 minutes until it thickens a little.

Beat the egg whites with the salt and beat the foam. Add the sugar and mix until glossy. Put the yolks rubbed with oil, then flour mixed with baking powder and finally cocoa.

Pour into the pan over the cream and bake for another 30-40 minutes.

Leave to cool then return to a plate.


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