Crème Caramel - Miele H 5081 BP User Instructions

Crème caramel
Serves 6-8
500 ml milk
4 eggs
2 egg yolks
80 g sugar
Grated zest of 1 lemon
1 large pudding basin (C ca. 24 cm) or
8–10 ramekins (C 7–8 cm)
Caramel
– Use either a ready-made caramel
sauce, or:
– Make your own! To do this, place
80 g sugar and 30 ml water in a pan.
Stir over a medium heat on the hob
until caramelised and golden (do not
allow to get too dark, as the flavour
will be bitter). Pour into the pudding
basin/ramekins.
Method:
1. Coat the sides and base of the
pudding basin/ramekins with caramel.
2. Heat the milk and lemon zest
together. Beat together the eggs, egg
yolks and sugar in a bowl. Strain the
milk, and stir into the egg mixture.
3. Pour the mixture into the pudding
basin/ramekins, and place in a bain
marie (universaltray containing approx.
1 l water). Transfer into a pre-heated
oven.
Use one of the following functions:
Automatic / Dessert / Creme caramel
Cooking duration:
– large pudding basin: approx. 46
minutes
– ramekins: approx. 33 minutes
or:
Fan plus
Temperature: 160 °C
Shelf level: 1
The cooking duration will depend on
whether you are using a large basin or
ramekins: 25–40 minutes + pre-heating
or:
Conventional heat
Temperature: 180 °C
Shelf level: 2
The cooking duration will depend on
whether you are using a large basin or
ramekins: 25–40 minutes + pre-heating
Dessert
45