DOCUMENT

152 Crème caramel Makes 8 x 100 ml ramekins or 6 x 150 ml ramekins | Preparation time 25 minutes Ingredients For the caramel: 100 g caster sugar 50 ml water For the vanilla cream: 500 ml milk, 3.5% fat 1 vanilla pod | halved lengthways 4 medium eggs For the garnish: 200 ml double cream | whipped Accessories: Solid cooking container Rack Preparation Caramelise the sugar and the water in a pan and divide evenly between the ramekins. Automatic programme: Put the milk and vanilla pod in a solid cooking container as indicated in the programme sequence and heat. Manual: Put the milk and vanilla pod in a solid cooking container and heat using the settings indicated for cooking stage 1. Remove the vanilla pod after cooking. Beat the eggs with the sugar until flu‡y, then gradually stir in the hot vanilla milk. Distribute between the ramekins. Place on the rack in the oven and continue cooking as indicated in the Automatic programme or using the manual settings indicated for cooking stage 2 and 3. Chill the crème caramel in the refrigerator for two to three hours. To serve, turn out onto a plate and garnish with the cream if you wish. Settings Automatic programme Dessert | Crème caramel Programme duration: For 8 x 100 ml ramekins: 17 minutes For 6 x 150 ml ramekins: 18 minutes Manual Cooking stage 1 Function: Steam cooking Temperature: 100 °C Duration: 3 minutes Cooking stage 2 Function: Steam cooking Temperature: 85 °C Duration: For 8 x 100 ml ramekins: 9 minutes For 6 x 150 ml ramekins: 12 minutes Cooking stage 3 Function: Steam cooking Temperature: 40 °C Duration: 5 minutes