CREME CARAMEL
Egg custards are quite simple to prepare, provided you follow the recipe directions! Avoid using excessive heat which will ruin the texture, stir the mixture constantly when cooking over direct heat & watch the mixture carefully as it thickens. I'm making this on Valentine's Day - its one of my hubby's favourite desserts!!
Provided by CountryLady
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Melt 1/2 cup of the sugar in a small skillet over medium heat, stirring, until its a light brown syrup; pour into 8 buttered ramekins or custard cups.
- Place ramekins into a shallow baking pan for easier handling; preheat oven to 300°F.
- Beat eggs, salt & remaining sugar in a large bowl with mixer at low speed until lemon coloured; gradually beat in milk & vanilla extract.
- Divide the custard mixture among the ramekins; pour HOT water into pan within 1 inch of top of cups.
- Bake for 1 hour until a knife inserted in the centre comes out clean.
- Remove ramekins from Baking pan & cool on wire rack; refrigerate.
- To serve, loosen the custard from the cups with the tip of a sharp knife; invert onto a dessert dish, letting the syrup run down onto the side of the dish.
CREME CARAMEL
From Good Housekeeping triple-tested at the Good Housekeeping Research Institute "Here, low-fat milk replaces whole milk and 2 egg whites stand in for 2 whole eggs, yet the custard is still velvety smooth and tastes as good as the higher-fat original."
Provided by koi_no_tsuki
Categories Dessert
Time 1h
Yield 8 6 ounce ramekins, 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F. Heat 4-quart saucepan of water to boiling on high to use for water bath later.
- In 2-quart saucepan, heat 2/3 cup sugar with cold water on medium until melted and a light caramel color, swirling pan occasionally. Immediately pour caramel into eight 6-ounce custard cups or ramekins.
- In large bowl, with wire whisk, beat eggs, egg whites, and remaining 1/3 cup sugar until well blended. Beat in milk and vanilla. Pour custard mixture into custard cups.
- Place cups in large roasting pan (17" by 11 1/2"); pour boiling water in pan until it comes halfway up sides of cups. Bake 40 minutes or until center of custard is just set. Remove custard cups from water in roasting pan; cool on wire rack. Cover and refrigerate 4 hours or until custard is well chilled.
- To serve, with small spatula, carefully loosen custard from sides of cups. Invert each crème caramel onto dessert plate, tapping cup to help release custard. Leave inverted cup on plate for several minutes to allow caramel syrup to drip from cup onto custard.
EASY CREME CARAMEL
Easier because its made in a pan and not individual. This creme caramel can be refrigerated overnight as well.
Provided by kleigh83
Categories Dessert
Time 5h20m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat your oven to 325°F.
- In a medium skillet, combine 1/2 cup of sugar with the water and cook over high heat until deep a deep amber color (about 4 min), swirling the pan occasionally.
- Immediately pour the caramel into an 8-by-4 1/2-by-3in metal loaf pan.
- Make sure you evenly coat the bottom.
- Let caramel harden.
- In a bowl, whisk the remaining (1/2 c.) of sugar, the milk, cream, eggs, and egg yolks.
- Pour custard into the pan with hardened caramel.
- Set this pan in a small baking dish and add enough water in baking dish to reach halfway up the side of the pan.
- Bake for 50 min (or until set around the edges but slightly soft in center).
- Remove pan of custard from baking dish and let cool to room temperature.
- Refrigerate until chilled (at least 4 hours).
- Remove from pan by running a thin knife around the custard and flipping it onto a plate.
- Cut into slices and serve.
EASY CARAMEL
I got this recipe from a friend in college. It was super easy to make and my husband ate the entire pan of it within a few days.
Provided by Stephyloulou
Categories Candy
Time 35m
Yield 75 serving(s)
Number Of Ingredients 4
Steps:
- Melt butter in a large pot on medium heat.
- Stir in sugar and corn syrup, mix well.
- Add about 1/5 of the can of evaporated milk, stir until it blends in with the mixture. Keep adding just 1/5 of the can at a time until it's all mixed. Continually stir the mixture making sure to scrape the bottom of the pot.
- Heat the caramel until 230-240°F while continuously stirring.
- Pour onto a greased cookie sheet with sides.
- Let it cool completely. Once fully cooled cut and wrap with wax paper.
CREME CARAMEL (PORTUGUESE)
From Food Safari, posting for the DH - but will do as a one serve size just for him. Times are estimated but includes 30 minutes resting time.
Provided by ImPat
Categories Dessert
Time 1h30m
Yield 4 creme caramel, 4 serving(s)
Number Of Ingredients 8
Steps:
- Caramel - Place water in a heavy saucepan and add sugar, pouring into the centre of the water so it doesn't tourch the edges.
- Cook over a medium heat for ten minutes - DO NOT STIR - the caramel will slowly colour from blonde to brunette, to a dark, rich colour and then pour into ramekins.
- Custard - Whisk eggs, one at a time into sugar until mixture in slightly frothy.
- Put milk, cinnamon stick, lemon peel and vanilla essence into a saucepan and bring to the boil, remove from heat and stir into egg mixture (do not over mix).
- Pour mixture through a sieve into a jug and then pour into ramekins, being careful when pouring over the caramel that you swirl a little as your pour so the warm mixture does no crack the toffee.
- Place ramekins in an ovenproof dish and fill half way up the sides of the dishes with water and bake at 150C for 30 minutes turning the baking dish around after the first 15 minutes to cook evenly.
- Rest for 30 minutes. run a knife around the edges of the ramekins before turning out onto a dish.
Nutrition Facts : Calories 394.5, Fat 24.4, SaturatedFat 10.5, Cholesterol 670.7, Sodium 337.1, Carbohydrate 14.7, Sugar 2.7, Protein 27.4
More about "easy elegant creme caramel from your pressure cooker recipes"
INSTANT POT FLAN (CRèME CARAMEL) | TESTED BY AMY + JACKY
From pressurecookrecipes.com
Ratings 57Calories 288 per servingCategory Dessert
- Make Caramel Syrup: Heat ½ cup (100g) white sugar and 2 tbsp (30ml) cold water in a saucepan over medium-high heat. Swirl occasionally until dark golden brown (mahogany) in color. Divide the caramel into six 177 ml ramekins. Then, allow the caramel syrup to cool.
- Make Milk Mixture: Heat up 1 cup (250ml) 2% milk and 1 cup (250ml) heavy cream in a medium pot. Add ¼ cup (50g) sugar, 2 tsp (10ml) vanilla extract, and a pinch of sea salt to the hot milk, then stir until the sugar fully dissolves.
- Temper Eggs: Beat 3 extra large eggs lightly in a medium bowl. Slowly bring the eggs' temperature up by pouring warm milk mixture into the eggs little by little. Continue to whisk and pour the remaining milk mixture into the eggs.
- Pour Flan Mixture in Ramekins: Pour the mixture in the caramel-filled ramekins through a strainer. Then, tap ramekins against the counter to let the air bubbles rise to the surface. Remove all the bubbles on the surface with a spoon or a blowtorch. Cover each ramekin tightly with aluminum foil.
PRESSURE COOKER GOOEY CARAMEL - KITSCHEN CAT
From kitschencat.com
INSTANT POT CARAMEL (DULCE DE LECHE) - PRESSURE LUCK …
From pressureluckcooking.com
CREME CARAMEL | RICARDO
From ricardocuisine.com
CREME CARAMEL FLAN RECIPE (CARAMEL CUSTARD)
From archanaskitchen.com
INSTANT POT FLAN DE HUEVO (CREME CARAMEL) - FEISTY TAPAS
From feistytapas.com
CREME CARAMEL (2) | RICARDO
From ricardocuisine.com
HOMEMADE CRèME CARAMEL / CUSTARD PUDDING - EASY EGG FLAN …
From youtube.com
EASY AND CHIC: PRESSURE COOKER CREME CARAMEL! | ELECTRIC PRESSURE ...
From pinterest.com
INSTANT POT FLAN(CREME CARAMEL)|CARAMEL CUSTARD | EASY PRESSURE …
From recipelands.com
INSTANT POT CARAMEL CUSTARD | CREME CARAMEL (VIDEO ... - FOODIES …
From foodiesterminal.com
CREME CARAMEL INSTANT POT RECIPE - TWOSLEEVERS
From twosleevers.com
SIMPLE CRèME CARAMEL | THE IDEAS KITCHEN - RECIPES
From theideaskitchen.com.au
EASY & ELEGANT: CREME CARAMEL FROM YOUR PRESSURE COOKER!
From pinterest.com
EASY PRESSURE COOKER FLAN (CRèME CARAMEL) RECIPE
From foodrhythms.com
CREME CARAMEL PREPARED IN THE PRESSURE COOKER - YOUTUBE
HOW TO MAKE CRèME CARAMEL (OR CARAMEL FLAN), PRESSURE COOKER …
From afeastfortheeyes.net
INSTANT POT FLAN(CREME CARAMEL) | CARAMEL CUSTARD - EASY PRESSURE ...
From aaichisavali.com
EASY AND CHIC: PRESSURE COOKER CREME CARAMEL! ⋆ HIP PRESSURE …
From pinterest.ca
INSTANT POT FLAN(CREME CARAMEL)|CARAMEL CUSTARD | EASY PRESSURE …
From instantpotmania.com
EASY SMOOTH PRESSURE COOKER FLAN (CRèME CARAMEL) RECIPE
From mastercook.com
21 CARAMEL CUSTARD RECIPE IN PRESSURE COOKER - SELECTED RECIPES
From selectedrecipe.com
INSTANT POT FLAN(CREME CARAMEL)|CARAMEL CUSTARD | EASY PRESSURE …
From lovetoeatblog.com
EASY & ELEGANT: CREME CARAMEL FROM YOUR PRESSURE COOKER!
From pinterest.co.uk
CARAMEL CUSTARD IN A PRESSURE COOKER RECIPE BY HUDA SHAIKH
From food.ndtv.com
EASY AND CHIC: PRESSURE COOKER CREME CARAMEL! ⋆ HIP PRESSURE …
From pinterest.com.au
EASY & ELEGANT: CREME CARAMEL FROM YOUR PRESSURE …
From pinterest.ca
CREME CARAMEL CLASSIC RECIPE- EASY FLAN RECIPE - HOME COOKING …
From homecookingadventure.com
EASY & ELEGANT: CREME CARAMEL FROM YOUR PRESSURE …
From pinterest.com
EASY AND CHIC: PRESSURE COOKER CREME CARAMEL! ⋆ HIP PRESSURE …
From pinterest.ca
EASY & ELEGANT: CREME CARAMEL FROM YOUR PRESSURE …
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love