Recipe preparation
- 1Beat eggs in a salad bowl. Add sugar and stir vigorously. Cut vanilla pod in half lengthwise, then in 6 pieces.
- 2In Couscook pot infuse milk with vanilla pieces on MEDIUM for 5 minutes. Pour hot milk into salad bowl and stir.
- 3Butter 4 or 5 ramequins or bowls and divide mixture into them. Pour 2 litres water into pot.
- 4Cook creams for 25 minutes in Couscook steam basket set on HIGH.
- 5Allow bowls to cool before putting in fridge for 1 hour. Serve cold.
Recipe preparation
- 1Beat eggs in a salad bowl. Add sugar and stir vigorously. Cut vanilla pod in half lengthwise, then in 6 pieces.
- 2In Couscook pot infuse milk with vanilla pieces on MEDIUM for 5 minutes. Pour hot milk into salad bowl and stir.
- 3Butter 4 or 5 ramequins or bowls and divide mixture into them. Pour 2 litres water into pot.
- 4Cook creams for 25 minutes in Couscook steam basket set on HIGH.
- 5Allow bowls to cool before putting in fridge for 1 hour. Serve cold.
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