Steamed saffron sponge with burnt mandarin custard

4.5 2 évaluations

Préparation 15min

Total 1h 30min

6 portions

Ingrédients

Burnt mandarin custard

mandarins 3 unpeeled and cut into halves
5
milk
300 g
thickened cream
150 g
cornflour
10 g
egg yolks
4
vanilla pod cut into halves, lengthways
1
sugar plus an extra 3 tbsp
60 g
water
3 tbsp
orange liqueur
2 tbsp
saffron threads
1 pinch

Saffron sponge

raw sugar
80 g
unsalted butter softened and cut into pieces
100 g
eggs
2
sour cream
50 g
apricot jam
30 g
saffron threads
1 pinch
self-raising flour
100 g
ground cinnamon
½ tsp
bicarbonate of soda
½ tsp
sea salt
2 pinches
ground black pepper
1 pinch
water
600 g
micro herbs to serve (optional)

Niveau

facile

Infos nut. par 1 portion

Sodium 425.8 mg

Protides 8.5 g

Calories 2190.6 kJ / 523.6 kcal

Lipides 30.7 g

Fibre 1.1 g

Graisses saturées 17.8 g

Glucides 54.2 g

Vous aimez ce que vous voyez ?

Cette recette et plus de 100 000 autres vous attendent !

Inscrivez-vous à notre essai gratuit de 30 jours et découvrez le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

Thermomix® Everyday - Winter 2025 sneak peek 11 Recettes
Australie et Nouvelle-Zélande

Vous pourriez aussi aimer...

Beef, ale and dumpling stew

2h 55min

Mediterranean chopped salad with roasted red peppers (Thermomix® Cutter, using modes)

20min

Express pho soup with spiralized daikon (Thermomix® Spiralizer, using modes)

50min

Plum and caramelised chocolate semifreddo

25h

Share plate with hummus, spiced cauliflower and shredded lamb (Diabetes)

9h 40min

Salt-free chicken stock paste

45min

Crunchy salad with green goddess dressing (Diabetes,Thermomix® Cutter, using modes)

20min

French onion soup (Soupe à l’oignon)

1h

Harissa sausage pasta with Thermomix® Blade Cover

40min

Basmati rice in Varoma bundt tin

35min

Katsu chicken with cauliflower rice and pickled salad

55min

Yellow curry sauce (Dandelion restaurant)

55min