Pressure-cooker creme caramel

When this classic French dessert is done well, nothing can beat its silky, cream texture. Don't forget to sieve your custard and remember to insulate with a tea towel so the outside doesn't cook too quickly.
orange creme caramel



1.Combine sugar and the water in medium heavy-based frying pan; stir over heat, without boiling, until sugar dissolves. Bring to the boil; boil, uncovered, without stirring, until mixture is a deep caramel colour. Remove from heat; allow bubbles to subside. Pour toffee into 1.25-litre (5-cup), 16cm (6¼-inch) round ovenproof dish.
2.Combine cream, milk and rind in medium saucepan; bring to the boil.
3.Meanwhile, whisk eggs, yolks, extract and extra sugar in large bowl. Whisk hot milk mixture into egg mixture. Strain mixture into dish; cover tightly with foil.
4.Place steamer basket in 6-litre (24-cup) pressure cooker; add 1½ cups (375ml) water. Place dish on a tea towel; use tea towel to lower dish into basket in cooker. Fold tea towel overhang over top of dish; secure lid of cooker. Bring cooker to low pressure. Reduce heat to stabilise pressure; cook 30 minutes.
5.Release pressure using the quick release method; remove lid. Remove dish from cooker; cool 15 minutes. Refrigerate overnight.
6.Gently ease crème caramel from side of dish; invert onto deep-sided serving plate.

If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check with the manufacturer’s instructions before using. Recipe not suitable to freeze. Serve with whipped or double cream and orange segments.


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