Name Creme Caramel


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* 4oz (100g) granulated or caster sugar
* 4 tablespoons water
* 2 eggs
* 1oz (25g) vanilla sugar
* 1/2 pint (300ml) milk

1. Measure the sugar and water into a large Pyrex bowl. Cook on full power for 2 minutes, then stir to ensure all the sugar is dissolved. Return caramel to the cooker and cook on full power for 10 minutes. Keep an eye on the caramel, it should turn a rich, golden toffee colour. If it has not reached this colour, cook for a further 30 seconds or so, taking care it does not burn. Divide the caramel between four ramekin dishes or containers straightaway.
2. Beat the eggs in a bowl with the vanilla sugar till blended. Warm the milk on medium power for 1 1/2 minutes, then stir it into the beaten eggs. Strain through a sieve and divide between the four ramekins. Stand the ramekin dishes in the microwave and cook on medium power for 2 1/2 - 3 minutes, or until the custard has set. Remove, allow to cool, then chill in the refrigerator until required.

Power Levels: Full and Medium
Cooking Time: 16-17 Minutes
Serves: 4

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