Strawberry Upside-Down Cream (Microwave)

Instructions

1. 1

   Watch the last few seconds: you need to achieve a medium caramel.

2. 2

   Once cooking is finished, tilt the ramekins so that the caramel coats the sides well.

3. 3

   Heat the milk in a bowl in the microwave for 2 minutes at full power.

4. 4

   Beat the eggs with 30 g of sugar and vanilla sugar, then pour in the warm milk.

5. 5

   Divide this preparation into the caramelized ramekins.

6. 6

   Place the ramekins in the microwave without touching each other.

7. 7

   Cook for 4 minutes on defrost setting, then turn the preparation in the ramekins.

8. 8

   Cook for another 4 minutes. Let cool.

9. 9

   Wash and de-seed the strawberries.

10. 10

    Blend half of them with 50 g of sugar to obtain a coulis.

11. 11

    To serve, unmold the creams onto four plates. Surround each cream with a ring of coulis.

12. 12

    With the remaining halves of strawberries, make a flower around each dessert. Serve cold with the rest of the coulis in a sauceboat.