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Recipes
Recipes
CRÈME CARAMEL
Serves: 4
Preparation time: 15 minutes
Cooking time: 45 minutes
For the caramel:
100 g (4 oz) caster sugar
For the custard:
150 ml (5 fl oz) full fat milk
275 ml (10 fl oz) single cream
4 large fresh free range eggs
40 g (1½ oz) golden caster sugar
1 tbsp pure vanilla paste
Preheat the oven using Quickstart to 150˚C, then select the Lower Element function.
To make the caramel:
Place the sugar in a small heavy based saucepan over a medium heat. When the sugar starts to melt at the edges stir
gently until it forms a chestnut-brown coloured syrup.
Remove from the heat. Remember the caramel will be very hot. Quickly and carefully add 2 tablespoons of hot water
and stir until blended.
Pour into four ramekin dishes and twirl to coat the base and slightly up the sides. Place in the roasting dish and set
aside to cool.
To make the custard:
Pour the milk and cream into a medium sized saucepan and heat until steaming but do not allow to come to the boil.
Whisk together the eggs, sugar and vanilla paste in a medium sized bowl. Add in the milk and cream mixture and
whisk lightly until smooth. Pour this mixture into the ramekins and place in a roasting pan.
Add enough cold water to the roasting pan to come two thirds of the way up the ramekin dishes. Place in the oven on
shelf position 1 from the base and cook for 45 minutes.
Remove from the oven, cool and then chill. One hour before serving, run a knife round the edge to free the dessert,
and invert into dishes.
30
QUICKSTART 150˚C
LOWER ELEMENT 150˚C
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