- Cooking at the table
No problem! Here you can set up a new password.
If you don't get an e-mail with your access data, please make sure that you have already registered with us. As soon as you are registered, you can login with your e-mail address and your password.
In case you still have problems logging in, please turn to us by e-mail: firstname.lastname@example.org
Free delivery from CHF 80.-
01. February 2014
Preparation time: 30 minutes
Cooking time: 10 minutes
To achieve a perfectly smooth custard, adjust the cooking time to the container being used. Espresso cups will only need 5 minutes, while ramekins 7 and teacups 8 minutes.
Infuse the milk with the vanilla by heating it to almost to boiling and then turning it off.
While the milk is cooling, make the caramel in your widest sauté pan. Add the sugar and shake it to an even layer and place on medium heat. DO NOT STIR - at most, pick up the pan and swish it around to make sure the sugar is evenly melted in the caramel. As soon as almost all of the sugar has turned to caramel turn off the heat.
Pour a little caramel in the bottom of each form and twirl it making sure the base is covered, and as much of the sides as possible before it cools.
Once all of your forms have been coated with caramel on the inside, move to making the crème. Using a fork or a whisk, mix 4 whole eggs plus one yolk with the sugar. Then, add to the cooled vanilla-infused milk and mix well. Pour the mixture into the forms leaving 1/2" or 1 cm space from the top. Cover the forms tightly with aluminum foil.
Prepare the pressure cooker by adding two cups of water and steamer basket. Lower the forms into the steamer basket.
Close and lock the pressure cooker top, turn the heat to high and when it reaches pressure, turn the flame down to minimum. Count 5-8 minutes cooking. When time is up, open pressure cooker and open with the Natural Release - turn off the heat and don't do anything wait for the pressure to come down naturally. If after 10 minutes all of the pressure has not released, relieve the rest of the pressure with the pressure valve.
Let the crème caramels cool outside the cooker for about an hour before refrigerating.
Refrigerate for at least three hours before serving.
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 to break the suction.