CREME CARAMEL

Cooking time: 30 minutes. Serves 4-6

INGRÉDIENTS

• 4 eggs, lightly beaten
• ⅓ cup caster sugar (extra)
• ⅓ cup water
• 2 tsp finely grated orange rind
• 1 cup caster sugar
• 1½ cups thickened cream
• ¾ cup milk
• 1 tbsp maple syrup
• 2 oranges, cut into segments 

HOW TO MAKE

1. Combine sugar and water in a saucepan, stir over a low heat until the sugar dissolves. Boil gently uncovered until the syrup is a golden toffee colour about 6 minutes.
2. Pour caramel into a lightly greased 1.4 litre soufflé dish, turn dish to cover the base with caramel.
3. Combine cream, milk, eggs, sugar, orange rind and maple syrup in a bowl and whisk to combine. Pour into the soufflé dish, cover and seal well with a piece of lightly greased foil. Place a trivet in the Minut’Cook and add 1½ cups water. Put the dish on a folded tea towel. Pick up the ends of the cloth, lift the dish then carefully lower it onto the trivet. Place a plate that fits well onto the top of the foil (this is to prevent moisture getting into the pudding). Fold the ends of the cloth over the dish.
4. Close the lid. Set the cooker onto the Low Pressure setting - Timer: 30 minutes. Open lid and use tongs to pull out the ends of the cloth over the sides of the cooker to cool slightly. After a few seconds, pick up the cloth ends and carefully use them to lift the dish from the cooker. Remove the plate and foil, and chill in dish
5. covered with plastic wrap overnight in refrigerator.
6. Serve with orange segments.

Note: if the crème caramel appears a little undercooked in the middle once cooking time is complete, this is okay as it will set overnight upon chilling.