Creme caramel
Serves 6-8
Ingredients
80–100 g Caramel syrup (ready made)
500 ml milk
4 eggs
2 egg yolks
80 g sugar
Grated zest of 1/2 lemon
Method
Coat the sides and base of the pudding
basin/ramekins with caramel.
Heat the milk and lemon zest together
(do not boil). Beat together the eggs,
egg yolks and sugar in a bowl. Strain
the milk into the egg mixture.
Start the Automatic programme or
pre-heat the oven.
Pour the mixture into a large pudding
basin (C approx. 24 cm) or 8–10
ramekins (C 7–8 cm), place on the
universal tray in a pre-heated oven.
Pour approx. 1 litre (H 6x9x: approx. 2
litres) of warm water into the universal
tray to make a bain marie and place the
creme caramel in the bain marie to
cook.
Recommended settings for one large
tin
H 6x0x H 6x6x H 6x9x
Oven function c
Programme Dessert \ Creme caramel \1
large
Shelf level See display
Programme
duration
approx.
41
approx.
43
approx.
36
Recommended settings for ramekins
H 6x0x H 6x6x H 6x9x
Oven function c
Programme Dessert \ Creme caramel \
2–8 ramekins
Shelf level See display
Programme
duration
approx.
32
approx.
34
approx.
25
Alternative settings
H 6x0x H 6x6x H 6x9x
Oven function U
Temperature 150–170 160
Pre-heat Yes
Heating-up phase Normal
Shelf level 2 1
Duration for 1
large tin:
40–45 35–40
Duration in
ramekins:
30–35 22–26
Desserts
131
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