Creme Caramel; Creamy Coconut Vanilla Rice - Sunbeam HP005 Instruction/Recipe Booklet

Recipes continued
Crème Caramel
Serves 4
½ cup caster sugar
2 tablespoons water
3 eggs
2 egg yolks
1/3 cup caster sugar, extra
250ml milk
200ml pouring cream
1 vanilla bean, seeds scraped
1.Turn slow cooker to Heat setting 2 and add
2 cups hot water.
2.Lightly spray 4 x 1 cup metal moulds with
cooking spray.
3.Combine sugar and water in a small
saucepan. Stir over low heat until the
sugar has dissolved. Increase heat; boil
without stirring, until the toffee turns a
golden colour. Remove from heat, once the
bubbles have subsided, pour into moulds.
Allow to cool.
4.Beat eggs and sugar until light and creamy.
5.Heat milk, cream, vanilla bean and seeds
until almost boiling. whisk hot milk into
egg mixture. Pour mixture through a
strainer.
6.Pour mixture into moulds. Place in slow
cooker. Turn slow cooker to heat setting
1 and cook for 1 hour or until just set.
Remove from slow cooker and refrigerate
for several hours.
7.To remove, carefully run a thin knife or
spatula around the edge of the custard.
Invert onto serving plates.

Creamy Coconut Vanilla Rice

Serves 6
1 cup medium grain rice (such as calrose)
¾ cup brown sugar
2 vanilla beans, split
4 cups milk
270ml can coconut cream
1 Place rice, sugar, vanilla and milk in slow
cooker. Cover and cook on heat setting 2
for 3 ½ hours, stirring 2-3 times.
2. Stir in coconut cream. Cover and cook on
heat setting 1 for a further 30 minutes.
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