Microwave Creme Caramel Food

MICROWAVE CARAMELS

Steps:

• Combine all ingredients.
• Cook 6 minutes, stirring every two minutes.
• Stir and pour into lightly greased dish.
• Let cool.
• Cut, wrap in wax paper & store in air tight container.

EASY MICROWAVE CARAMELS

Steps:

• In 2-qt. microwave-safe pitcher, combine the butter, sugar, syrup, milk and salt. Microwave on high for 2-3 minutes, stirring once after every minute. When butter is melted, stir well. Attach microwave candy thermometer. Microwave on high for about 8 minutes or until mixture reaches 245° (firm-ball stage). No stirring is needed. Remove from microwave; stir in vanilla and walnuts. Let stand for 10 minutes, stirring well several times. Pour into buttered 13x9-in. pan (smaller 11x7-in. pan yields thicker candy as shown in photo). Refrigerate until cool. Invert pan. Carefully tap out whole block of candy; cut in squares. Wrap in waxed paper and store in refrigerator. (Can also freeze.)

CRèME CARAMEL

Steps:

• Put the sugar in a small frying pan, preferably non-stick, and add the water. Heat slowly, stirring gently with a metal tablespoon until the sugar has dissolved. The base of the pan will no longer feel gritty when you run the spoon over it. (Step 1)
• Increase the heat under the pan and allow the syrup to bubble. As the water is driven off, the syrup will become thicker and the bubbles on the surface will get bigger. Do not stir the syrup during this time. (Step 2)
• Watch the syrup carefully and when it starts to turn golden at the edges, swirl the pan to ensure even colouring. Do not stir it. When the syrup has turned a rich golden caramel colour, remove from heat. (Step 3)
• Heat oven to 160C/140C fan/gas 3. Pour the caramel into ramekins. Bring the milk to simmering point.
• Put the eggs and yolks in a bowl with the sugar and whisk lightly together.
• Gradually whisk in the hot milk. Strain into a clean jug and add the vanilla, and liqueur, if using. Pour carefully into the prepared ramekins.
• Pour boiling water from the kettle into a roasting tin to come halfway up the sides of the ramekins. Bake for 15-20 mins until the custards are just set. Leave to cool, then chill for at least 4 hrs, or even overnight. The caramels can be made up to 3 days in advance.
• To turn out each caramel, run the point of a sharp knife around the top edge of each ramekin, place a dessert plate on top and invert. Give the ramekin and plate a sharp shake and carefully remove the ramekin.

MICROWAVE CREME CARAMEL

Steps:

• Caramel:Microwave sugar and water on high for 6-8 minutes.
• Pour equal amount of caramel into each mould and set aside.
• Custard:Beat together eggs and sugar.
• Stir in milk.
• Strain into moulds.
• Microwave on medium 10-12 minutes.
• Allow to stand for 10 minutes.
• Turn out when cold.

UNKNOWNCHEF86'S MICROWAVE SOFT VANILLA CARAMELS

Steps:

• Note: If possible, recruit an extra person or two to help cut and wrap the caramels. It can be done on your own with no real problem, but extra hands make the job easier. If you are doing the wrapping and cutting on your own, I would advise doing it in stages: cut all the wax paper squares, then cut the caramel into individual pieces, then wrap them according to directions. Rinse your hands occasionally with hot water, then towel-dry, to remove any residual stickiness.
• Butter an 8x8 inch pan. Line the pan with foil, folding any excess over the outside edges; set aside.
• Mix the butter, brown sugar and corn syrup in a microwave-safe glass bowl or measuring cup. I use my 4 cup Pyrex measuring cup or my 8 cup Pampered Chef measuring/mixing bowl, both of which have a handle.
• Microwave on high for two minutes.
• Stir mixture and return to microwave for two minutes longer.
• Add 2/3 cup sweetened condensed milk and stir well.
• Microwave three and a half more minutes.
• Remove from microwave and stir in 1/2 tsp vanilla.
• Pour into prepared pan, scraping any residual caramel from the sides of the bowl. Be careful not to touch the caramel, as getting a sugar burn would put a real damper on your day.
• Set aside and let cool to room temperature.
• While the caramels are cooling, cut the wax paper squares; set aside. Note that the number of servings is dependent on how large/small you cut the caramels.
• When the caramel is cooled, remove foil liner from the pan via the foil "wings" folded over the top of the pan.
• Cut into approximately 1 inch squares with a well-buttered knife or dough scraper, being careful not to cut through the foil.
• Butter your hands well, then place one caramel in the middle of a wax paper square. Roll it into a cylinder, then twist the ends.
• Store the wrapped candies in a cool, dry place.

CREAMY CARAMEL MICROWAVE POPCORN

Steps:

• Mix the butter, brown sugar and corn syrup in a microwaveable bowl.
• Microwave on high for two minutes.
• Stir mixture and microwave for two more minutes.
• Add 2/3 cup sweetened condensed milk.
• Microwave three more minutes.
• Stir in 1/2 tsp vanilla.
• Mix the popcorn and peanuts in a large container.
• Combine the microwave mixture with the popcorn mixture.
• Mix well.
• Store in an airtight container.

CREME CARAMEL (REDUCED FAT)

Steps:

• Preheat oven to 325.
• Combine 1/3 cup sugar and 3 tablespoons water in a small, heavy saucepan; cook over medium-high heat until sugar dissolves.
• Continue cooking 4 minutes or until golden.
• Immediately pour into 6 (6 oz) custard cups coated with cooking spray, tipping quickly until carmelized sugar coats bottom of cups.
• Beat eggs and egg white in a medium bowl with a whisk.
• Stir in milk, vanilla, 2/3 cup sugar and salt.
• Divide mixture evenly amond prepared custard cups.
• Place cups in a 13X9 inch baking pan; add hot water to pan to a depth of 1 inch.
• Bake at 325 for 50 minutes or until knife inserted in center comes out clean.
• Remove cups from pan.
• Cover and chill at least 4 hours.
• Loosen edges of custards with a knife or rubber spatula.
• Place a dessert plate, upside down, on top of each cup; invert onto plates.
• Drizzle any remaining carmelized syrup over custards.