Creme Caramel

Creme Caramel

By Tia

One of my favorite desserts is creme caramel because, well, who doesn’t love a perfectly cooked custard swimming in a pool of sweet caramel? The combination embodies the perfect balance to finish a meal. It can be simple to prepare once you get the timing right, and it really is all in the timing.

I made about half a dozen batches in order to ensure this dessert would effortlessly come out of your kitchen. And with some help from my Aroma Pressure Cooker this dessert also quickly comes out as it does effortlessly. I started by attempting a homemade caramel. I was happy to conquer the task since it allowed me some extra sauce to create cute little sugar art pieces that take these creme caramels to the next level. If you’re nervous about working with hot sugar or simply don’t have time to whip up a homemade version, a good quality ready-made one will also do the trick.

CREME CARAMEL

1 cup heavy cream
1 cup milk
1 vanilla bean, cut in half, or 1 tsp vanilla extract
1/2 cup turbinado sugar
1 cup sugar
4 eggs plus 1 egg yolk
pinch of salt

Using the Simmer function, heat the cream, milk and vanilla until warm.

Heat the turbinado sugar by putting it in a heavy duty pot and cooking it over medium heat until amber colored. Don’t stir or mix the sugar, let it melt on its own. Remove from heat and coat the bottoms of 8 heat-proof ramekins with the caramel.

Whisk the sugar, eggs and egg yolk until smooth, add warm milk and mix well. Add the salt and pour liquid into ramekins, leaving at least 1/4 inch of room at the top. Add 2 cups of water and the Steam Rack to the pressure cooker. Cover ramekins with foil and set on the Steam Rack. Close the lid and cook for 10 min on High Pressure.

Let pressure come down on its own then check for doneness. Place custard in the refrigerator for a few hours before plating.

Invert onto a plate and decorate. If the custard is stuck, run a knife around the inside of the mold to help it release.

Some Tips:

  • Use ramekins that are wider on top so it’s easier to remove custard when it’s set.
  • If you have left over sugar you can make a few decorations by drizzling the hot sugar on a parchment paper in zig zag motion.
  • 6-ounce ramekins should cook for 10 minutes, 10-ounce ramekins for 18 minutes.

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