Ingredients for 9 verrines
- 90cl whole milk
- 15g cornstarch
- 7 egg yolks
- 130g sugar
- 3 sheets gelatin
- liquid caramel
- 50cl hot water
Cut the gelatine leaves in half and soak in cold water.
Mix the sugar, cornflour and egg yolks in a bowl.
Warm the milk in a saucepan. Dissolve a little of the warm milk in the mixture and transfer to a saucepan. Continue cooking over medium heat until thickened, stirring constantly.
Remove from the heat and stir in the drained gelatine.
Coat the bottom of the verrines with caramel and carefully pour the mixture over them.
Place the verrines without their lids in your Little Desserts. Pour 50cl of hot water (approx. 50°C) into the base. Close your Little Desserts.
After connecting the appliance, select program 4. The programmed time is 4h.
At the end of the cycle, place the verrines in the refrigerator for at least 3 hours.
Turn out and enjoy!
