Crème Caramel

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Crème Caramel

Who doesn't love a perfectly cooked custard swimming in a pool of sweet caramel?

Prep: 30 min Total: 50 min


1 cup heavy cream

1 cup milk

1 vanilla bean, cut in half, or 1 tsp vanilla extract

1/2 cup turbinado sugar

1 cup sugar

4 eggs plus 1 egg yolk

pinch of salt

Using the Simmer function, heat the cream, milk and vanilla until warm.

Heat the turbinado sugar by putting it in a heavy duty pot and cooking it over medium heat until amber colored. Don't stir or mix the sugar, let it melt on its own. Remove from heat and coat the bottoms of 8 heat-proof ramekins with the caramel.

Whisk the sugar, eggs and egg yolk until smooth, add warm milk and mix well. Add the salt and pour liquid into ramekins, leaving at least 1/4 inch of room at the top. Add 2 cups of water and the Steam Rack to the pressure cooker. Cover ramekins with foil and set on the Steam Rack. Close the lid and cook for 10 min on High Pressure.

Let pressure come down on its own then check for doneness. Place custard in the refrigerator for a few hours before plating.

Invert onto a plate and decorate. If the custard is stuck, run a knife around the inside of the mold to help it release.

Some Tips:

-Use ramekins that are wider on top so it's easier to remove custard when it's set.
-If you have left over sugar you can make a few decorations by drizzling the hot sugar on a parchment paper in zig zag motion.
-6-ounce ramekins should cook for 10 minutes, 10-ounce ramekins for 18 minutes.
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