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For this recipe and more, visit mieleexperience.com.au or mieleexperience.co.nz 34. Ingredients Method Custard 1. Place the milk and vanilla pod in a saucepan and warm on medium heat, induction setting 6 until it comes to a gentle simmer. 2. In a bowl, whisk the eggs and caster sugar until well combined. 3. Remove the vanilla pod and pour the milk over the egg mixture and stir until combined. Set aside to cool. Caramel 1. Place the caster sugar and water in a saucepan on medium heat, induction setting 5. Once the sugar has dissolved increase the heat to high, induction setting 8. Rapidly boil the sugar until it has turned a toffee brown colour. 2. Divide the caramel evenly between 10 ramekins, or heat-proof dariole moulds and place in a perforated steam container. Crème caramel 1. Strain the custard into a jug and fill the ramekins. Cover loosely with foil. 2. Place the custards into the steam oven and Steam at 85°C for 25 minutes to set. 3. Chill the custards for at least 2–3 hours in the refrigerator before turning out onto a plate to serve. Hints and tips • Cooking custards in the steam oven makes a previously challenging dish so simple. Your crème caramel will never curdle using this simple technique. Custard 500 ml (2 cups) full cream milk 1 vanilla pod, halved lengthways 4 eggs 2 tbsp caster sugar Caramel 150 g (½ cup) caster sugar 60 ml (¼ cup) water 10 ramekins or heat-proof dariole moulds (125 ml capacity) Appliance / Function Steam and Induction Automatic Programme Desserts / Crème caramel Miele accessories Steam containers Serves 10 Preparation time 25 minutes, plus refrigeration time Cooking time 25 minutes Crème caramel Scan the QR codes below to discover more creamy dessert recipes Raspberry parfait Sticky black rice with coconut cream and ginger syrup Honey crème brûlée