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Desserts
Creme caramel
Preparation time: 60–80 minutes
Serves 6–8
Ingredients
80–100 g caramel syrup (ready made)
500 ml milk
4 eggs
2 egg yolks
80 g caster sugar
Grated zest of ¹/₂ lemon
Accessories
Pudding basin approx. 24 cm
or 6–8 ramekins 7–8 cm
Saucepan
Universal tray
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 or 6–8 ramekins, arrange on the
universal tray and place in the pre-
heated oven. Pour approx. 1 litre (90 cm
oven: approx. 2 litres) of warm water
into the universal tray to make a bain
marie and bake the pudding(s).
180
Recommended settings
Large dish
Oven function: Automatic programmes
Programme: Dessert \ Creme caramel \
1 large tin
Shelf level: see display
Duration: approx. 43 [41] (43) minutes
Ramekins
Oven function: Automatic programmes
Programme: Dessert \ Creme caramel \
2 - 8 ramekins
Shelf level: see display
Duration: approx. 42 [40] (30) minutes
Alternative settings
Large dish
Oven function: Fan plus
Temperature: 150–160 °C
Pre-heat: yes
Heating-up phase: normal
Shelf level: 2 [2] (1)
Duration: 30–40 [40–45] (30–
40) minutes
Ramekins
Oven function: Fan plus
Temperature: 150–160 °C
Pre-heat: yes
Heating-up phase: normal
Shelf level: 2 [2] (1)
Duration: 30–35 [30–35] (20–
30) minutes
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