Crème Caramel "Maman" with Coconut by Frenchilicious. A Thermomix <sup>®</sup> recipe in the category Desserts & sweets on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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Crème Caramel "Maman" with Coconut

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Ingredients

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Caramel

150 grams caster sugar
125 grams water

Crème

6 eggs
80 grams caster sugar
350 grams heavy cooking cream
350 grams Milk, Full Cream
2 teaspoons vanilla extract or paste, good quality

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6

35min

Preparation 15min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe's preparation

Caramel

In a heavy based saucepan or frying pan, melt the 150g sugar in the water without boiling. Once all sugar has dissolved, bring to the boil and cook to a deep amber color caramel. Remove from the heat immediately, and as soon as the caramel stops bubbling, pour into a deep large flan tin (20 to 25 cm) or divide into individual ramekins or dariole moulds.

Crème

Preheat oven at 160C

Place sugar (80g), cream, milk, vanilla extract and eggs into the TM bowl and mix for 50seconds on speed 3.

Cook this mixture for 12 minutes at 80C speed 3.

Once cooked, pour immediately on top of the caramel into the prepared moulds.

Sprinkle a thin layer of dessicated coconut (if using) on the entire surface of the crème mixture.

Place the crème caramel dishes into a baking tray and add enough boiling water to come at least half way up the sides of the moulds.

Bake for about 20 minutes, the crème should be set and the coconut lightly toasted.

Remove from the baking dish, cover and refrigerate for at least 6-8 hours (preferably overnight) before enjoying.

To serve, carefully ease out the Creme Caramel onto a plate or serving dish and let the caramel drizzle on the sides.

Enjoy by itself or with fresh vanilla whipped cream.

Accessories you need

Spatula TM5/TM6
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Tip

I have experimented the "baking" part of this recipe in the Varoma(Varoma temp for 20 minutes with one litre of water in the bowl). The creme caramels need to be placed in the varoma trays and covered with wet baking paper or foil so no water generated from the steam fall back into them).

The texture of the creme brulee will not be as silky when they are steamed but if you don't have access to an oven, it is a great way to satisfy you "craving".

Please note, when using the steaming method, add the dessicated coconut (if using) to the Creme mixture and cook for 8 minutes at 80C speed 3 instead of 12 minutes.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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.