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Microwave Crème Caramel
Microwave Crème Caramel is a modern British recipe for a classic dessert of vanilla custard cooked on a caramel base that's adapted to bee cooked quickly in a microwave. The full recipe is presented here and I hope you enjoy this classic British version of: Microwave Crème Caramel.
prep time
20 minutes
cook time
60 minutes
Total Time:
80 minutes
Serves:
4–6
Rating: 
Tags : Vegetarian RecipesDessert RecipesMilk RecipesBritish Recipes
Microwave Crème Caramel: A British recipe for a dessert of vanilla custard cooked on a caramel base that's adapted to bee cooked quickly in a microwave.
Ingredients:
For the Caramel:
100ml water
100g granulated sugar
For the Custard:
3 eggs
50g sugar
1 tsp vanilla extract
pinch of salt
350ml milk
Method:
Begin with the caramel. Combine the sugar and water in a microwave-proof bowl, stirring well to combine. Transfer to your microwave (1200W) and cook on FULL power for 9 minutes, or until golden brown (be careful not to allow the sugar to become too brown, as it will continue to cook after you have removed it from the microwave).
Quickly pour the caramel into an 18cm diameter soufflé dish. Set aside to cool and harden.
In the meantime, whisk together the eggs along with the sugar, vanilla extract and salt until the sugar has dissolved into the eggs. Pour the milk into a microwave-safe jug, transfer to your microwave (1200W) and cook on FULL power for 3 minutes. Gradually whisk the hot milk into the egg mixture. Strain the resultant custard over the caramel. Cover with a lid or with clingfilm (plastic wrap) then stand in a dish.
Pour sufficient water into the outer dish so that it comes 3cm up the outside of the souffle dish. Place in your microwave and cook on LOW power for about 9 minutes, or until the custard has set.
Remove from the microwave and allow to cool before transferring to your refrigerator. Chill over night.
To serve, invert the crème caramel onto a serving dish and serve immediately.
