Breville Fast & Easy Instruction Booklet page 34

RECIPES PAGE HEAdER
CRèME CARAMEL
CARAMEL
½ cup white sugar
2 tablespoons water
CUSTARd
500ml milk
1 vanilla bean, split lengthways, seeds scraped
3 eggs
2 tablespoons caster sugar
METHOd
1. Combine sugar and water together and
stir to mix well.
2. Press POWER/TIME button once for
100% and select 2 minutes cook time.
Press START/+30 SEC button. Remove
and stir until sugar has dissolved. Return
to microwave.
3. Press POWER/TIME button once for
100% and select 2–3 minutes cook time.
Press START/+30 SEC button. Keep
cooking until sugar boils and begins to
change colour to light brown. Remove
and allow to stand for a few seconds;
Caramel will continue to boil and darken
to a golden caramel colour. Be very
careful, as caramel gets HOT and will
burn badly if in contact with your skin.
4. Quickly pour caramel into the base of a
1 litre heat-proof microwave-safe glass
flan or pie dish; Set aside to harden.
5. Warm milk and vanilla bean together
in a jug until hot but not boiling. Whisk
eggs and sugar together until light and
creamy.
6. Whisk hot milk into eggs until well
combined. Pour through a fine sieve
into prepared flan dish. Cover with cling
wrap.
7. Elevate flan dish by placing on a
microwave-safe rack.
8. Press POWER/TIME button four times
for 30% and select 20–25 minutes cook
time. Press START/+30 SEC button.
9. Stand for 10 minutes and cool
completely. Refrigerate overnight.
10. Invert onto a serving platter and serve
cold.
NOTE
Centre will still be a little soft, but will
set on standing
33