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INGREDIENTS
4eggs
150grsugar
500mlmilk
LiquidcaramelWater
* Crème caramel mould, oven-
proof
METHOD
Puttheliquidcaramelinthemould.
Beattheeggs,sugarandmilktogether
well.
Pourthemixtureintothemouldwith
thecaramel.
Placetherackintothetrayandputthe
mouldwiththemixontop.Putwater
intothetrayuntilitreacheshalfthe
heightofthemould.SetCookMenuat
LowPressurefor18minutes.
CRÈME CARAMEL
Servings: 6
INGREDIENTS
2bananas
2eggs
180mlmilk
2tablespoonssugar
1tablespoonflour
Sunfloweroil
Honey
METHOD
Peelthebananasandcuttheminto
smallslices.
Beattheegg,milkandsugar.Pourthe
oilintotheProgrammablePanand
selecttheFryMenufor20minutes.
Coattheslicesintheeggmixtureand
thencoatinflour.Addtothetrayin
batchesandstirwiththeladleuntil
theslicesaregolden(becareful:they
brownveryfast).
Leavetodrainoffonaplatewith
kitchenpaper.
Servewithhoney.
FRIED BANANA WITH HONEY
Servings: 4
INGREDIENTS
4eggs
1/2lmilk
125grsugar
1stickcinnamonPeelof
lemon
2-3cupcakes
Liquidcaramel
* Oven-proof mould
METHOD
Firststep:placethemilk,stickof
cinnamonandthelemonpeelinthe
ProgrammablePanandsetGrillMenu
for1minute.Removethecinnamon
andlemonandsetaside.
Addthesugartothemilkandstir.
Pourcaramelintothemouldand
addthecupcakesinpieces.Pourthe
mixtureintothemould.
Placetherackinthetrayandplace
themouldwiththemixtureontopand
then
pourwaterintothetrayuntilitcovers
halftheheightofthemould.SetCook
MenuatLowPressurefor20minutes.
“CALATRAVA” BREAD
Servings: 6
INGREDIENTS
1/2l.cream
Sachetof“Royal”crème
caramel(for4portions)
2tablespoonsinstantcoffee
Liquidcaramel
Water
* Crème caramel mould, oven-
proof
METHOD
Puttheliquidcaramelinthemould.
Beatthecream,the“Royal”crème
caramelsachetandcoffeetogether
well.Pourthemixtureintothemould
withthecaramel.
Placetherackintothetrayandputthe
mouldwiththemixontop.Putwater
intothetrayuntilitreacheshalfthe
heightofthemould.SetCookMenuat
LowPressurefor3minutes.
COFFEE CRÈME CARAMEL
Servings: 4