Easy Elegant Creme Caramel From Your Pressure Cooker Food

EASY & ELEGANT: CREME CARAMEL FROM YOUR PRESSURE COOKER!

Steps:

• Infuse the milk with the Vanilla or Vanillin by heating it to almost boiling and then turning it off. While the milk is cooling --
• Make the carmel and coat the forms in Caramel. In your widest sautee pan, add the sugar and turn the flame to high and wait. DO NOT STIR - at most, pick up the pan and swish it around to make sure the sugar is evenly melted in the carmel. As soon as almost all of the sugar has turned to carmel turn off the heat.
• Hold the form with your oven-mitt-covered hand, or some other protection that will not limit your dexterity yet protect your hand form the hot scalding sugar. With the other hand, pour a little carmel in the bottom and then twirl it around covering the form internally and on the sides as much as you can. I highly recommend you read David Lebovitz's How to Make the Perfect Carmel primer before caramelizing sugar for the first time. Once all of your forms have been coated with caramel on the inside, move to making the creme.
• Using a fork or a whisk, mix 4 whole eggs plus one yolk with the sugar. Then, add the cooled, infused milk. Mix well -the resulting consistency will be very liquid.
• Fill the forms, by pouring or using a soup ladle, leaving 1/2" or 1 cm space from the top. Cover the forms with tinfoil.
• Prepare the pressure cooker by adding two cups of water and the trivet or collapsible steamer basket.
• Place as many forms as possible that will stay straight - for me it's three of the big teacups or 4 of the medium glass forms, and 5 espresso cups -but they are really small so I make these for the kids!
• Close and lock the pressure cooker top, turn the flame to high and when it begins to whistle, turn the flame down to minimum. Count 10 minutes. When time is up, release all of the vapor and do not open the top.
• Let the forms sit in the locked pan with no heat for another 5 minutes. When time is up, open the top and check for doneness by sticking a toothpick in the middle of one of the cremes. If it comes out dirty, simply place the pressure cooker cover back on without turning on the flame again, and wait another 5 minutes.
• Let your creme caramels cool outside the pan for about an hour before refrigerating.
• Refrigerate for at least two hours before serving. If you need to do another batch, remember to add more water in your pressure cooker!
• To serve, simply turn the form upside-down onto each dessert dish. If the Creme Caramel does not come down on it's own, insert a flat knife and run it carefully along the sides. Then, on one side pull the knife a little towards the center to break the suction. Place the dessert plate on top of the form and flip it around quickly.

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 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 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.