• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Creme Caramel (Mw)

  • Recipe Submitted by on

Category: Microwave, Desserts

 Ingredients List

  • 3/4 c Sugar; granulated
  • 2 tb -Water
  • 4 Eggs
  • 1/2 ts Vanilla
  • 2 c Milk


In heavy round 6 cup (1.5 l) glass casserole (NOT plastic) combine 1/2 cup
sugar and water. Microwave, uncovered at High for 4 to 5 minutes, until
sugar caramelizes to a golden brown (the colour of maple syrup). Do not
stir during this time. With pot holders, remove casserole from oven and
rotate dish so that caramel coats the sides as well as the bottom. Set
aside to cool and harden about 15 minutes. In seaparate bowl, lightly beat
eggs with fork. Blend in remaining sugar and vanilla. In 2 cup glass
measure, micorwave milk at High for 3 to 4 minutes or till very hot but not
boiling. Stir slowly into egg mixture. Pour over cooled caramel. Cover with
casserole lid or plastic wrap. Micorwave at Medium-Low (30%) for 10 to 14
minutes, or till knife inserted in centre comes out clean. Let stand
covered and cool to room temperature. Serve warm or refrigerate till
serving time. To serve, place serving plate with rim over casserole and
quickly turn out creme caramel of dish. Serves: 4-6

VARIATION: Individual creme caramels: make caramel in heavy 2 cup glass
measure or bowl and divide between 4-6 small microwavable custard cups or
ramekins. Let cool and harden. Continue with recipe, dividing custard
mixture between ramekins. Arrange in ring formation in microwave oven,
cover and microwave at Medium-Low (30%) for 12-16 minutes or till set. It
may be necessary to rearrange ramekins during cooking.

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