Desserts &
Baking guidelines
213
Crème Caramel
Serves 4
Dish: 15 cm (6") soufflé dish
150 ml (1/4 pt) water
100g (4oz) caster sugar
4 eggs
5ml (1tsp) vanilla essence
50g (2oz) caster sugar
575 ml (1 pt) cold milk
Put water and the 100g (4oz) of sugar in a soufflé dish. Place on base of oven and cook
on HIGH MICROWAVE for 2 mins. or until sugar has dissolved. Continue cooking on HIGH
MICROWAVE for 12-15 mins. until sugar has caramelised, keeping a close watch as it can
burn easily. CAUTION - Remove from oven very carefully (the base will be extremely hot)
and cool. Beat eggs, vanilla essence, caster sugar and milk together and strain over
caramel. Fill the Steam Water Tank. Place dish on base of oven and cook on STEAM
SIMMER for 20 mins. or until starting to set around edge of dish. Refill Steam Water Tank
after 10 mins. The custard will continue to set on cooling. Refrigerate for several hours
before turning out.
Cooking method
Ingredients
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