Piquant-sweet Caramel Pudding

Name: Piquant-sweet Caramel Pudding
Prep time: 60 min
Cook time: 1380 min
Total time: 1440 min
Yield: 8 Portionen
Ingredients: 200 g Sugar; 1 tbsp Sugar; 0.5 piece Organic orange, juice and zest of; 600 ml Milk; 340 g Condensed milk; 250 g Sweetened condensed milk; 6 piece Eggs (size M); 1 piece Vanilla bean, marrow of; 2 piece Red chilies; 80 g Chocolate cookies; Fat for the molds; Freezer bag

Dessert

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Cook Time

24 h

Servings

Difficulty

Medium

Prep Time

60 Min

This Thermomix® recipe for Piquant-sweet Caramel Pudding is ready in 24 h and yields 8 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This piquant-sweet caramel pudding is a real taste experience! The combination of sweet caramel, creamy pudding and the slight spiciness of the chilli is simply irresistible. I particularly like to make it for birthdays or festive occasions. The preparation takes some time, but the result is worth it. The chocolate cookie crumbs provide an extra crunch. A dessert that is guaranteed to be remembered!

Ingredients (12 ingredients)

200 g Sugar
1 tbsp Sugar
0.5 piece Organic orange, juice and zest of
600 ml Milk
340 g Condensed milk
250 g Sweetened condensed milk
6 piece Eggs (size M)
1 piece Vanilla bean, marrow of
2 piece Red chilies
80 g Chocolate cookies
Fat for the molds
Freezer bag

Preparation (11 steps)

Prepare molds

Lightly grease 8 molds (approx. 220 ml each) and set aside.

Prepare caramel

Caramelize 200 g sugar and the juice of half an organic orange in a pan until golden brown, swirling occasionally. Then distribute the caramel on the prepared molds.

Heat milk

Thermomix® Setting

5 min/194°F/Speed 2 90

Put 600 ml milk, 340 g condensed milk and 250 g sweetened condensed milk into the mixing bowl and heat for 5 min./90°C/speed 2. The milk must not boil!

300

Whisk eggs

Thermomix® Setting

3 min/Speed 3.5

Put 6 eggs (size M), the marrow of 1 vanilla bean and the zest of half an organic orange into the mixing bowl. Insert the butterfly and whisk for 3 min./speed 3.5 until creamy.

180

Stir in milk mixture

Thermomix® Setting

30 sec/Speed 2

Slowly pour the heated milk mixture into the mixing bowl with the beaten eggs and stir in for 30 sec./speed 2. Remove the butterfly.

Distribute pudding mixture

Distribute the pudding mixture evenly over the prepared molds with the caramel.

Prepare water bath and bake

Place the molds in the baking tray of the oven. Pour in enough boiling water so that the molds are ¾ in the water. Bake in the preheated oven (electric oven: 150°C/convection oven: 130°C) for 40–45 minutes.

Cool and refrigerate

Remove the flans from the oven, let them cool and then cover them and refrigerate overnight (at least 12 hours).

Candy chillies

Thermomix® Setting

5 min/212°F/Speed 1 100

Wash 2 red chilies and cut into rings. Put the chilli rings, 1 tbsp sugar and 2 tbsp water into the mixing bowl and simmer for 5 min./100°C/speed 1.

300

Crush cookies

Place 80 g of chocolate cookies in a freezer bag and crumble finely with a rolling pin or your hands.

Turn out flans and decorate

Loosen the flans from the edge of the mold with a knife and turn them out onto plates. Sprinkle with cookie crumbs and candied chilli rings and serve.