Crème Caramel
Ingredients
- 3 large eggs
- 1 large egg yolk
- 3 tbsp. caster sugar
- 570 ml (1 pt.) milk
- 1 tsp. vanilla essence
- 4 tbsp. sugar
- 4 tbsp. water
- Grease a large 850 ml (1½ pt.) basin.
- Alternatively, 6 individual glass ramekin dishes could be used. In which case use 8 tbsp. sugar & 8 tbsp. water for the caramel as they need more to coat the bases.
Method
This is a quick dessert to make in the pressure cooker.
To make the caramel, put the sugar and water in a small pan. Stir over a low heat without allowing to boil until the sugar has dissolved. Then boil rapidly without any further stirring until the syrup begins to turn a golden brown.
Immediately pour into the basin and swirl round to coat the bottom and about 2.5 cm (1") of the sides. Leave to one side.
Warm the milk in a pan. Beat the eggs, sugar and vanilla flavouring in a separate basin and pour over the warmed milk, beating it in. Pour into the greased basin over the caramel. Cover the basin with a double thickness of greased, parchment/greaseproof paper.
Pour 275 ml (½ pt.) water plus a little lemon juice into the pressure cooker. Place in the trivet and stand the basin on top.
To make it easier to lift out the basin, fold a piece of aluminium foil into a long, thick strip and place it under the basin, bringing the two edges up either side. Then when it is cooked you can lift it easily.
Cook for 3 minutes and allow the pressure to reduce at room temperature.
When cool enough, place in refrigerator. When ready to serve, loosen round the edges with a knife and placing an inverted plate on top, turn out the crème caramel.
Serve with ice cream and cream.
This may also be made in individual ramekin dishes, in exactly the same way. Depending on the amount they could be placed onto the trivet and then another layer could be placed on top with a division of greased, greaseproof paper in between.