589978
39
Zoom out
Zoom in
Previous page
1/39
Next page
3. Remove cooker from heat. Allow to cool naturally 5 minutes.
Release pressure with slight lifting of pressure regulator.
4. Open cooker. Add cheese. Stir. Serve hot.
Crème Caramel
Serves 6 Pressure Cooking Time 10 minutes
¾ cup
/
150 g sugar
1¼ cups
/
300 ml water
2 cups
/
480 ml milk
3 eggs
½ tsp
/
2.5 ml vanilla extract
1. To make caramel: In a small, heavy saucepan, combine
½ cup
/
100 g sugar and ¼ cup
/
60 ml water. Place pan on low heat
and stir till sugar is completely dissolved. After all sugar is dissolved,
increase heat to medium. Bring to boil and continue cooking till
syrup turns a deep golden colour. Remove pan from heat. Wearing
oven mitts, pour caramel in a 1 quart
/
1 litre mold and tip and turn the
mold to coat evenly bottom and sides.
2. Scald milk and allow to cool slightly.
3. In a bowl, beat eggs lightly to mix yolks and whites. Add vanilla
and remaining sugar (¼ cup
/
60 ml). Stir. Gradually add milk, stirring
constantly.
4. Pour milk mixture in caramel coated mold. Cover mold with
aluminium foil securely tied.
5. Pour remaining water (1 cup
/
240 ml) in cooker. Place grid in
cooker. Place mold on grid.
6. Close cooker. Bring to full pressure on high heat. Reduce heat
and cook 10 minutes.
7. Remove cooker from heat. Allow to cool naturally.
8. Open cooker. Take out and uncover mold. (Custard will continue
to set as it cools). Allow to cool to room temperature. Refrigerate.
9. Place a serving dish (large enough to accommodate caramel sauce)
on top of mold and invert. Shake gently to release. Remove mold.
Serve cold.
37
39


Need help? Post your question in this forum.

Forumrules


Report abuse

Libble takes abuse of its services very seriously. We're committed to dealing with such abuse according to the laws in your country of residence. When you submit a report, we'll investigate it and take the appropriate action. We'll get back to you only if we require additional details or have more information to share.

Product:

For example, Anti-Semitic content, racist content, or material that could result in a violent physical act.

For example, a credit card number, a personal identification number, or an unlisted home address. Note that email addresses and full names are not considered private information.

Forumrules

To achieve meaningful questions, we apply the following rules:

Register

Register getting emails for Hawkins Ekobase at:


You will receive an email to register for one or both of the options.


Get your user manual by e-mail

Enter your email address to receive the manual of Hawkins Ekobase in the language / languages: English as an attachment in your email.

The manual is 0,82 mb in size.

 

You will receive the manual in your email within minutes. If you have not received an email, then probably have entered the wrong email address or your mailbox is too full. In addition, it may be that your ISP may have a maximum size for emails to receive.

The manual is sent by email. Check your email

If you have not received an email with the manual within fifteen minutes, it may be that you have a entered a wrong email address or that your ISP has set a maximum size to receive email that is smaller than the size of the manual.

The email address you have provided is not correct.

Please check the email address and correct it.

Your question is posted on this page

Would you like to receive an email when new answers and questions are posted? Please enter your email address.



Info