Caramel pudding
Serves 8
Pudding ingredients
1 vanilla pod
600 ml milk
300 ml double cream
85 g sugar
6 eggs
Caramel ingredients
100 g sugar
Method
Split the vanilla pod and scrape out the
seeds with a knife. Add to the milk,
cream, sugar and vanilla pod and bring
to the boil in a pan on the hob. Leave to
cool and remove the vanilla pod.
To make the caramel: Place 100 g
sugar in a pan. Cook over a high heat
on the hob until caramelised and
golden (do not stir and do not allow to
get too dark, as the flavour will be
bitter). Pour into an oven-proof dish
(approx. 30 x 12 cm).
Start the Automatic programme or
pre-heat the oven.
Lightly beat the eggs. Gradually add
the cooled milk mixture, and then pass
through a sieve.
Place the oven-proof dish on the
universal tray in a pre-heated oven.
Pour approx. 1 litre (H 6x9x: approx. 2
litres) of warm water into the universal
tray to make a bain marie and cook the
pudding in the bain marie.
When done, turn the pudding out and
serve with whipped cream. Garnish
with berries and seasonal fruit.
Recommended settings
H 6x0x H 6x6x H 6x9x
Oven function c
Programme Dessert \ Caramel pudding
Shelf level See display
Programme
duration
approx.
118
approx.
133
approx.
130
Alternative settings
H 6x0x H 6x6x H 6x9x
Pre-heat Yes, V /130 °C
Oven function V
Temperature 120–140
Heating-up phase Normal
Shelf level 1
Duration 105–115 120–130 125–135
Desserts
133
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