Solar recipe: vanilla creams

Usually, the secret to successful vanilla creams is to bake them in a bain-marie in an oven that’s not too hot (150°C). In a solar box oven that reaches a maximum of 130°C, it’s even simpler: you put them straight in…and wait a little longer without fear of burning them.

Recipe suggested by : Linda Louis – Solar oven : box type,SunTaste – Preparation time : 20 mn – Cooking time : 1h

Ingredients for 12 small creams

6 egg yolks
2 whole eggs
200 g cane sugar
40 g cornstarch
500 ml fluid cream
500 ml milk
1 vanilla pod, split in half or 1 tsp. to c. liquid vanilla extract

Preparing the vanilla creams

Preheat the solar cooker.
Split the vanilla pod lengthwise and remove the seeds with the tip of a knife. Place the pod and seeds in a large saucepan.
Add the milk and cream and bring gently to the boil (in a solar or gas oven, whichever you prefer).
Whisk the eggs, sugar and cornflour in a bowl until the mixture whitens.
Add the boiling milk and whisk briskly. Remove the vanilla pod.
Pour the cream into individual ramekins. Arrange them in a large, shallow, black dish.
Bake for 1h15-1h30, then leave to cool before putting the creams in the oven.
refrigerator.

Enjoy your meal!

Cooking without gas or electricity

This recipe is taken from the book “Cooking without gas or electricity” by Linda Louis: from the wood stove to the solar oven via the fireplace or even the campfire, the rocket stove, the wood oven, the solar dehydrator , the smoker, the barbecue, the Norwegian pot…Explore alternative cooking techniques without gas or electricity for economical and ecological recipes. Linda Louis is the author of several books that are references in organic, local and wild cuisine. She also explores the themes of food autonomy in the great outdoors and zero waste. She regularly collaborates with the culinary, gardening or ecological press and since 2006 has contributed a blog, Cuisine Campagne (www.cuisine-campagne.com), a portfolio (www.linda-louis.com) and an Instagram account (lindalouisberry) in which she advocates authentic, generous cuisine close to nature and know-how.