Steam Combi Recipe: Creme Caramel

Making custard based desserts is so much easier with a steam oven. To make this in a dry oven you would need to use a bain marie to protect the custard from overcooking but this is not necessary with a steam oven

METHOD

1. In a saucepan add 1st measure of sugar and water and cook until just starts to brown. Remove from heat quickly. Be careful to remove before you think it is  ready as toffee burns very quickly.
2. Pour equally into the bottoms of 4 ramekins
3. In another pan add cream milk and vanilla and bring just to the boil and immediately turn off.
4. Whisk second measure of sugar and eggs in a bowl  until light and creamy and slowly add cream mixture
5. Pass the custard mixture through a sieve evenly into each of the ramekins.
6. Place ramekins on bottom shelf of oven and place a sheet of baking paper on rack on shelf above to stop excess moisture dripping into ramekins (Alternatively cover each ramekin with foil or baking paper)
7. Place ramekins in cold oven and set oven to Steam 90C and steam for 20 minutes or until custards are just set and still jiggly in the centre.
8. Refrigerate for at least an hour or more until cold.
9. Turn out onto flat plate. (Using a kitchen torch on the base of the ramekin will assist with turning out.)