Cookbook

the Steam Zone
™
SFS800BSS
Steamed Crème Caramel
1
Prep  minutes / Cook  minutes
2
Serves 
Caramel
½ cup (110g) sugar
Crème
3 eggs (60g each)
300ml full-fat milk
200ml pouring cream
⅓ cup (60g) sugar
1 teaspoon vanilla paste (or vanilla extract)
To serve
1 punnet blueberries, optional
Method
To make the caramel, put the sugar and 
tablespoons water in a small saucepan.
Heat on medium-low heat swirling the
pan from time to time until the sugar has
dissolved.Increase temperature to medium-
high and cook until the sugar turns to an
amber colour, swirling the pan occasionally.
Do not stir.
Working quickly, divide caramel into the four
ramekins tilting to spread the caramel evenly
over the base and set aside.
(Be careful during this step. Caramelised
sugar is very hot).
For the crème, whisk the eggs, milk, cream,
sugar and vanilla paste together in a bowl
until combined. Pour mixture through a fine
sieve into a large measuring jug. Discard
solids in sieve.
Divide mixture evenly on top of the caramel,
leaving about a .cm border at the top.
Cover each ramekin with aluminium foil and
press down around the edges to seal. Place
ramekins onto the steaming tray and cover
with the stainless steel steaming lid.
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Fill water tank up to the MAX Fill line with
cold tap water. Press the STEAM button to
select LOW. Press the arrow up to select 
minutes. Press START.
Let the crème cool for  minutes on the
steaming tray. (The crème will still be
wobbly in the centre but will set once cooled
completely).
Cool in the refrigerator for at least  hours or
overnight.
To serve, take o the aluminium foil. Run
a small knife around the edge of the crème
caramel and turn quickly onto a plate. Serve
immediately with berries (if desired).
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