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Recipes continued
Crème Caramel
Serves 4
½ cup caster sugar
2 tablespoons water
3 eggs
2 egg yolks
¹⁄
³
cup caster sugar, extra
250ml milk
200ml pouring cream
1 vanilla bean, seeds scraped
1. Turn slow cooker to HIGH and add 2 cups
hot water.
2. Lightly spray 4 x 1 cup metal moulds with
cooking spray.
3. Combine sugar and water in a small
saucepan. Stir over low heat until the
sugar has dissolved. Increase heat; boil
without stirring, until the toffee turns a
golden colour. Remove from heat, once the
bubbles have subsided, pour into moulds.
Allow to cool.
4. Beat eggs and sugar until light and creamy.
5. Heat milk, cream, vanilla bean and seeds
until almost boiling. Whisk hot milk into
egg mixture. Pour mixture through a
strainer.
6. Pour mixture into moulds. Place in slow
cooker. Turn slow cooker to LOW and cook
for 1 hour or until just set. Remove from
slow cooker and refrigerate for several
hours.
7. To remove, carefully run a thin knife or
spatula around edge of custard. Invert onto
a serving dish.
Chocolate Self-Saucing Pudding
Serves 4
100g unsalted butter, melted
½ cup milk
1 egg
1 cup self-raising flour
2 tablespoons cocoa
½ cup caster sugar
Topping:
2 tablespoons cocoa
1 cup firmly packed brown sugar
2 cups boiling water
1. In a mixing bowl, combine butter, milk and
egg.
2. In a separate large bowl, sift flour and
cocoa together and mix in the sugar.
3. Gradually add the wet ingredients into the
flour mixture and mix well. Spoon into a 6
cup capacity pudding bowl, and place in
the slow cooker. No water is needed around
bowl.
4. Combine the cocoa and brown sugar
together, sprinkle over the top of pudding.
Carefully pour boiling water over the
mixture.
5. Cover and cook on HIGH 3 ½ hours or
LOW 5-6 hours.
6. Serve hot with ice cream or custard.
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