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Vanilla and Chocolate Crémeux
A moulded dessert of smooth vanilla custard with a thick dark chocolate layer, turned out whole to slice. The custard thickens in the MicroCook Pitcher in short bursts, which avoids lumps and a scorched pan, and a light coat of oil lets it slide out of the football mould.
- Total time
- 267 min
- Prep
- 20 min
- Cook
- 7 min
- Rest
- 240 min
Ingredients
Method
Pour 150 ml (2/3 cup) of the milk into a Tupperware shaker, add the custard mix, sugar and vanilla sugar and shake well.
Heat the remaining milk in the Tupperware MicroCook Pitcher 1 l for about 2 minutes at 600 W. Stir, then heat for another 30 seconds to 1 minute, watching until it is close to boiling.
Stir in the shaker mixture. Cook in 2 to 3 minute rounds at 600 W, stopping every 30 seconds to stir with the Silicone Spatula, until the custard thickens without lumps. (You can also cook it in a saucepan.)
Oil the football mould with the Silicone Brush. Pour in a little of the vanilla custard to fill the hollows and put the mould in the fridge.
Chop the chocolate and stir it into the rest of the hot custard until melted. Pour it gently into the chilled mould and refrigerate for at least 4 hours.
Turn out the crémeux and serve plain or with custard sauce.
