- 450 g full cream milk
- 6 egg yolks
- 80 g white sugar
- 1 tsp vanilla extract
- 6 egg whites
- 1 pinch salt
- 30 g white sugar
- 200 g water
- 100 g white sugar
Measure 130 g of sugar in the bowl and blend 15 sec/speed 10. Set aside.
Preheat grill to a high temperature or 220°C.
Place all crème anglaise ingredients into mixing bowl, cook 7 min/80°C/speed 4.
Blend a further 5 sec/speed 5.
Pour into a serving bowl or 6 individual bowls.
Clean and dry the mixing bowl thoroughly including under the blades. Insert butterfly. Place egg whites and a pinch of salt into mixing bowl with MC removed and heat 6 min/70°C/speed 3.5, gradually increasing speed during the first minute. With two minutes remaining, add 2 tablespoons of the reserved sugar.
Immediately transfer to a bowl. Without rinsing, place 200g of water into the mixing bowl and heat 3 min/Varoma/speed 1.
Divide the meringues into 6 neatly presented portions, and place on the Varoma tray. Set the Varoma in place and steam 40 sec/ Varoma/speed 1.
Place reserved sugar on a small baking tray and place under the grill. Watch carefully as sugar turns browns to golden caramel in around 90 seconds. Use an oven mitt to remove.
To serve, place meringue islands on crème anglaise and top with caramel toffee. Do this quickly as the caramel sets rapidly upon cooling. Serve immediately.
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Recipe contributed by Marg Rossi. Variations: Try serving with grated chocolate or chopped nuts. You may also flavor the custard with lemon or orange zest or other natural extracts.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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