Easy Elegant Creme Caramel From Your Pressure Cooker Recipes

EASY CHAI CREME CARAMEL (AKA CHAI FLAN DE LECHE)

Steps:

• Divide caramel sauce equally into ramekins, one for each serving. Make sure a thin coat of caramel covers the bottom of each ramekin. Set these aside.
• Dissolve contents of custard mix into 125mL of milk and whisk until blended.
• Put remaining milk and whole spices in a saucepan and bring to a boil over medium heat.
• Reduce heat slightly and add custard mixture, whisking vigorously.
• Bring just to a boil again, and keep stirring so no lumps form. The allow to simmer for 2 minutes, stirring constantly.
• Skim spices out of liquid. (Or pour mixture through small mesh strainer in the next step.).
• Gently pour liquid into ramekins, making sure not to disturb the caramel coating the base of each one.
• Chill ramekins until set. (This takes approximately 45 minutes in my refridgerator.)
• Remove ramekins from refridgerator. Put a serving plate against top of a ramekin, , hold them together, and flip them upside down in a fast motion so the creme caramel flops out of the ramekin and onto the serving plate. Let it sit for a minute to allow the caramel to run over the custard before removing ramekin. Repeat this for each serving. (This is quite easy and the result looks impressive.).
• Enjoy!

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.

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 CARAMEL

Steps:

• Melt butter in a large pot on medium heat.
• Stir in sugar and corn syrup, mix well.
• Add about 1/5 of the can of evaporated milk, stir until it blends in with the mixture. Keep adding just 1/5 of the can at a time until it's all mixed. Continually stir the mixture making sure to scrape the bottom of the pot.
• Heat the caramel until 230-240°F while continuously stirring.
• Pour onto a greased cookie sheet with sides.
• Let it cool completely. Once fully cooled cut and wrap with wax paper.

EASY HOMEMADE CARAMELS

Steps:

• In heavy saucepan melt butter.
• Add brown sugar and salt, stir in corn syrup. Mix well.
• Stirring constantly add milk gradually.
• Stir over medium heat until candy reaches soft ball stage--242°F.
• Remove from heat,add vanilla.
• Pour into buttered 8x8-inch dish.
• Cool for 4-6 hours.
• Cut into small squares and wrap in wax paper.
• Note:It took approximately 25 minutes of stirring and cooking to reach soft ball stage. Also I refrigerated the candy.