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Crème caramel

Recipe from: 9/1/1992 12:00:00 AM
Ingredients 6
Servings 0


  • 200
  • 90
  • 300
  • 1
    lemon, grated rind
  • 15
    orange liqueur
  • 4


1. Place 100 g sugar and the water in a microproof bowl. Cook on HIGH for 4 to 6 minutes without stirring, until mixture turns light golden. Watch carefully since caramel burns easily and continues to cook and darken when removed from the microwave. 2. Pour caramel into ramekins, swirling to coat bottoms of dishes; set aside to harden. 3. Pour milk, lemon rind and liqueur into a separate bowl. Heat on HIGH for 4 to 6 minutes until small bubbles form around the edge. 4. Whisk eggs and remaining sugar together in a mixing bowl. Stir small amounts of the hot milk mixture into the egg mixture. Slowly pour egg mixture into the remaining hot milk, beating rapidly to prevent lumps from forming. 5. Strain custard mixture through a sieve to remove any lumps. 6. Place ramekins in a deep baking dish with water coming three quarters of the way up ramekins. Cook on MEDIUM HIGH for 10 to 15 minutes, until custards are set but centres are still soft, carefully rotating ramekins three times during cooking. 7. Remove ramekins from baking dish. Allow custards to stand for 5 minutes, or until firmly set. Cover and refrigerate until ready to serve. 8. To serve: loosen custards from sides of ramekins with a round-bladed knife. Place serving plates on top of ramekins, turn upside down and shake gently until custards are free, and allow caramel to drip over the top.

Read more on: eggs  |  microwave


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