• 3b1340542d1e2fd3465829c432bf2297

Crème Caramel.

Crème caramel, or caramel custard is a custard dessert with a layer of soft caramel on top, as opposed to crème brûlée, which is custard with a hard caramel top.

Prep
Cook
Serves 6people
Ingredients
3/4
cup / 150 g - sugar
1 1/4
cup / 300 ml - water
2
cup / 480 ml - milk
3
- eggs
1/2
tsp / 2.5 ml - vanilla extract
Directions
1.
To make caramel: In a small, heavy saucepan, combine ½ cup/100 g sugar and ¼ cup/60 ml water. Place pan on low heat and stir till sugar is completely dissolved. After all sugar is dissolved, increase heat to medium. Bring to boil and continue cooking till syrup turns a deep golden colour. Remove pan from heat. Wearing oven mitts, pour caramel in a 1 quart / 1 litre mold and tip and turn the mold to coat evenly bottom and sides.
2.
Scald milk and allow to cool slightly.
3.
In a bowl, beat eggs lightly to mix yolks and whites. Add vanilla and remaining sugar (¼ cup/60 ml). Stir. Gradually add milk, stirring constantly.
4.
Pour milk mixture in caramel coated mold. Cover mold with aluminium foil securely tied.
5.
Pour remaining water (1 cup/240 ml) in cooker. Place grid in cooker. Place mold on grid.
6.
Close cooker. Bring to full pressure on high heat. Reduce heat and cook 10 minutes.
7.
Remove cooker from heat. Allow to cool naturally.
8.
Open cooker. Take out and uncover mold. (Custard will continue to set as it cools). Allow to cool to room temperature. Refrigerate.
9.
Place a serving dish (large enough to accommodate caramel sauce) on top of mold and invert. Shake gently to release. Remove mold. Serve cold.

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