Almond Crème caramel

Difficulty: ★★☆


  • 400 ml. Milk
  • 100 ml. Cream 18% fat
  • 125 gr. Peeled and toasted almonds
  • 4 Eggs
  • 100 gr. Brown sugar
  • 50 gr. Rosemary honey
  • Hazelnut liqueur (optional)
  • 75 gr. Sugar
  • Water

Category: Desserts


Heat the milk up with the cream and almonds in a Magefesa pot over medium heat It is not necessary to reach the boiling point and we may optionally spice it with a cinnamon stick or lemon bark. Remove and let it infuse for about 15 minutes. Pour 75 gr. sugar in a Magefesa skillet, moist with half glass water and heat it over medium heat. Let water evaporate and let it brown. Remove and pour it into the crème caramel mold, throughout the base and walls. Grind all the ingredients with the help of a Magefesa blender until almonds are well grinded. The liqueur is used to strengthen nut flavor. We may also use an alcohol free drink. Pour the mix in a caramelized jelly mold. Insert the mold, covered with its lid, in a Magefesa pressure cooker and pour water until covering ¾ parts of the mould.
Close the pressure cooker and increase temperature to maximum. We wait until the working valve shows that suitable pressure has been reached. Depending on the pressure cooker model used, this valve may be a rotating valve, a pressure indicator or a pressure regulating valve with different positions (see the user guide). Reduce heat to the minimum to keep pressure and let it cook for the required time according to the Magefesa Pressure cooker model used. When time has elapsed, remove the unit and wait until pressure is completely released before opening it. When the mold is cool, keep it in the fridge and wait until cold to remove it from the mold.