Recipe Book

Egg Custard
Egg Custard
Ingredients:
• 3 eggs
• 100 ml milk
• 50 ml cream
• salt, pepper, nutmeg
• parsley, chopped
Method:
Mix eggs, milk and cream well. Do not beat.
Then season and add the chopped parsley. Pour
into greased glass or porcelain dishes.
• Time in the appliance: 30 minutes
• Shelf position: 3
After cooking: remove egg royale from the
dishes and cut into small dice or diamond
shapes.
Flan Caramel
Ingredients for the mixture:
• 100 g sugar
• 100 ml water
• 500 ml milk
• 1 vanilla pod
• 100 g sugar
• 2 eggs
• 4 egg yolks
Other:
• 6 small soufflé dishes
Method:
Place 100 g sugar in a saucepan and melt to a
light brown caramel. Then add the water
carefully (caution — there is the risk of burns)
and heat until it boils. Cook to a syrup and
immediately pour it into 6 small soufflé dishes,
so that the bottom is covered with caramel. Put
the milk in a saucepan, halve the vanilla pod and
use a knife to scrape out the seeds and add
these to the milk. Warm the milk to about 90
°C. (Do not let it boil.) Mix eggs and egg yolks
with 100 g sugar. (Do not cream.) Add the
warm milk slowly to the egg - sugar mixture.
Then put into the dishes.
• Time in the appliance: 40 minutes
• Shelf position: 2
Coconut Pudding
Ingredients:
• 250 ml milk
• 370 g coconut milk
• 6 eggs
• 120 g sugar
• 1 tin mangos, drained and pureed
Other:
• 6 mini pudding basins
Method:
Mix milk coconut milk. Lightly beat eggs and
sugar and add to the coconut milk. Fill the mini
pudding basins with the mixture. After cooking,
turn out and decorate with the mangos.
• Time in the appliance: 40 minutes
• Shelf position: 2
Steam oven Recipe Book
30