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HSN DessertMaker Manual
4/25/07
Silky Vanilla Crème Caramel
The pressure cooker makes unbelievably silky custards and desserts,
such as this wonderful Crème Caramel and cheesecakes because the
temperature does not go above 250 degrees inside. Once you taste
and feel the silky texture of desserts made in the pressure cooker,
you will never bake them again.
6 Servings
INGREDIENTS
For the Caramel:
1/2 cup granulated sugar
1/4 cup light corn syrup
1 drop fresh lemon juice or vinegar
For the Vanilla Custard:
1 cup whole milk
1 cup heavy cream
2/3 cup granulated sugar
1/8 teaspoon kosher salt
1 teaspoon excellent quality pure vanilla extract
2 large eggs
3 large egg yolks
METHOD
1
Combine all ingredients for the Caramel in a 4-cup microwavable
glass measuring cup. Stir until all sugar is moistened.
2
Microwave on HIGH 3 minutes. Watch carefully. Once bubbles start
piling up in cup, it goes very quickly. Watch for the color to change.
The desired color is light amber. When you see this, carefully remove
cup from microwave. Swirl carefully; when color becomes
a medium amber color, quickly pour into either the large or small
ungreased inserts.
3
Pick up pan, using caution, and carefully tilt and twirl pan to
distribute the very hot caramel over sides and bottom half of pan.
Set aside to cool and harden.
4
In a mixing bowl, combine all ingredients for the Vanilla Custard and
whisk until smooth.
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Crème Caramel (cont.)
5
Pour custard mixture into the caramel-lined pan.
6
For easy removal, make an aluminum foil "cradle" with a .25" strip
of foil, folded in half lengthwise. Center pan on strip of foil. Add lid
and bring strips up and around pan, folding ends together to make
a handle.
7
Pour 2 cups of water into pressure cooker removable pot. Place a
folded kitchen towel in bottom to cushion dessert during cooking.
Carefully lower pan into cooker using the aluminum foil handle.
Press foil down on lid.
8
Lock pressure cooker lid in place. Set timer for 20 minutes.
7
When cooking cycle is complete, let pressure release naturally.
When all pressure is released, open lid.
9
Carefully remove pan using the foil "cradle".
10 Chill dessert for 1 hour or longer, if desired. To serve, invert onto
large plate with a lip or rim on it. Lift off pan, letting the now fluid
caramel drip onto dessert. Serve with fresh berries and whipped
cream, if desired.
Recipe courtesy Marian Getz, Wolfgang Puck Chef
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