Easy Elegant Creme Caramel From Your Pressure Cooker Recipes

EASY CREME CARAMEL

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 CREME CARAMEL (PUDIM DE LEITE CONDENSADO)

Steps:

• Preheat the oven to 140C and boil a full kettle.
• Put everything in the blender APART from the cup of sugar.
• Blend until completely smooth and let it settle.
• Now melt the sugar over a low/medium heat in a dry frying pan. Be careful it doesn't burn and only stir once it has started to turn light brown and syrupy.
• Working quickly, pour the caramel into a 2 pint ceramic dish and swirl around to cover the bottom, be careful as melted sugar can give nasty burns.
• With a spoon, give the mixture in the blender a stir to try and get any air bubbles out and pour over the caramel mixture.
• Place dish in a roasting tin and pour boiling water to come half way up the sides of the creme caramel dish.
• Bake gently for 30 - 40 minutes or until a knife inserted into the centre comes out clean.
• Once cooled, refrigerate overnight or at least 8 hours in a cold fridge.
• To serve, carefully run a knife around the edges, place a large serving platter or plate on top and turn upside down. It should just come out without too much hassle and you'll notice the caramel has doubled in volume.