Gastroback 42414 Automatic Milk-foamer and sauces maker - Manual (Page 24)

Pot de Crème
Kirsch or Framboise Pot de Crème
Crème Caramel
(4 to 6 servings)
(4 to 6 servings)
(4 to 6 servings)
This wonderful recipe is also the first step for several elegant desserts.
This is a simple way to create a regal dessert.
1 cup half and half or whipping cream
2 to 4 tablespoons sugar
4 large egg yolks
1 teaspoon vanilla extract
Flavoring (
)
Put in pitcher and add , sugar, eggs, and vanilla
extract. Cover pitcher with lid and press start button. (The cycle is usually about 5
minutes.)
When unit shuts off automatically, remove pitcher from base and use a heat resistant
rubber spatula to stir vigorously against bottom of pitcher for 60 seconds. Use
spatula to pour and scoop custard into a bowl.
Serve hot, warm, or cold; mixture thickens as
it cools.Coverairtight and chill to serve cold or to store up to 3 days.
2 tablespoons Kirsch or Framboise liqueur
Follow recipe for Pot de Crème. When completed, scoop into a bowl. A
tir to blend.Garnish with fresh raspberries when serving.
¼ cup sugar
Prepare Pot de Crème as directed and pour into a bowl. Cover
airtight and chill until cold and thick enough to mound on a spoon. (If mixture does
not thicken, re-cook in pitcher with 2 teaspoons cornstarch or potato starch, cover
airtight and chill again.)
Spoon half the caramel powder equally into 4 to 6 dessert cups (about ½ cup size).
Spoon cold Pot de Crème or Cream Custard equally into the cups. (If making up to 1
day ahead, cover airtight and chill.) Uncover and sprinkle equally with remaining
caramel powder; serve with small spoons.
see choices in Good Ol' Fashioned Custard
Sauce Whip half and half or cream
dd Kirsch or
Framboise liqueur and s
Pot de Crème or Cream Custard made with Froth Au Lait Vanilla or Caramel
Syrup
To make caramel, use a nonstick 8 to 10 inch frying pan. Shake and tilt ¼ cup sugar
over high heat until it is melted and amber color (watch carefully, as mixture burns
easily); pour at once onto a sheet of buttered foil. Let stand until hard and cool. Break
caramel into chunks and whirl in a food processor until a fine powder. Pour caramel
powder into a small jar and keep airtight (to avoid lumping due tomoisture in the air).
or Cream Custard
Stir to blend and add flavoring to
taste with syrup, brandy, or liqueur.
- 24 - Sauce Whip Recipes