(Cooked in microwave oven)


   4 large eggs
   2 cups milk
   3/4 cups sugar
   2 tbsp water
   1/2 tsp vanilla essence


Have ready 4 ramekins.

Place 1/2 cup of the sugar into a 250ml (8oz) PYREX glass measuring jug, add 2 tbsp water and microwave uncovered on high for 3 - 4 mins.

Do not stir but watch carefully and stop the caramelizing process as soon as the sugar turns a honey-coloured golden brown.

Immediately pour equal amounts of the mixture into 4 ramekins, quickly rotating each ramekin to cover the bottom and a little around the inside before the caramel sets. Set aside to harden and cool completely (15-20 minutes).

Break the eggs into a large bowl, add remaining 1/4 cup sugar and vanilla essence and beat mixture lightly with a fork.

Pour 2 cups of milk into a 600ml (1 pint) PYREX glass measuring jug and microwave on high power for approx 2 - 3 mins. until milk is very hot but not boiling.

Slowly pour the hot milk into the egg mixture while stirring constantly to prevent "curdling".

Pour mixture evenly into the 4 prepared ramekins (approx 3/4 cup each) and cover each ramekin with a piece of cling-wrap.

Arrange ramekins evenly spaced in a ring formation in microwave oven and microwave at Medium-Low heat (30%) for 12-15 minutes or until set. [Done when knife or skewer inserted in the centre comes out clean.]

Refrigerate and serve by quickly turning out the cr�me caramel, caramel side up, onto a small dessert plate.

N.B.: I turned out the cr�me caramel by inverting the dessert plate over the top of ramekin and with one hand holding the ramekin and the other hand pressing firmly on the inverted plate, I swiftly flip the 'arrangement' over.




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