Creme Caramel

By carvalhohm

Ingredients

• 2 1/2 cups milk
• 1/2 vanilla bean
• 1 piece lemon rind
• 4 eggs
• 1/2 cup sugar

Preparation

Step 1

Put the milk, vanilla bean and lemon rind in a saucepan and bring to a boil. Remove from heat and lift out the vanilla bean and lemon rind.

In a bowl, with the Turbo Stick hand-held blender, beat eggs with half the sugar and gradually pour in the hot milk, stirring constantly.

Melt the remaining sugar in a saucepan over a moderate heat until golden brown.

Divide between 6 ramekins and tum them so the caramel coats the bottoms and sides.

Strain the custard mixture into the molds and place them in a 9″ x 9″ roasting pan half-filled with hot water. Place roasting pan in Flavorwave oven and bake at 350°F for 45 minutes until set.

Allow to cool in ramekin’s and chill before unmolding.

Servings: 6