Crème Caramel

Ingredients

Custard

• 750 ml milk
• 1 vanilla bean, split lengthways
• ½ cup caster sugar
• 5 eggs

Caramel

• 1¼ cups white sugar
• _^1/3 cup water

Method

1. For the caramel: place sugar and water together into a large Pyrex bowl or jug.
2. Select 100% power and dial up 10–12 minutes. Press START button.
3. Pause and swirl bowl gently every 2 minutes to stir mixture. Brush down side with water and pastry brush to prevent sugar crystals forming. Watch sugar very carefully towards the end of the cooking time as the colour changes very quickly. Once sugar mixture begins to change colour to light golden caramel, carefully remove from microwave oven and pour into a 24cm round (1.5 litres capacity) microwave-safe pryex flan dish. Set aside to cool.
4. To make custard, whisk milk, vanilla bean and sugar together in a microwave-safe bowl or Pyrex bowl. Select 100% power and dial up 4 minutes. Press START button. Remove from oven and stir well; cool slightly.
5. Whisk eggs together in a large mixing bowl. Carefully add warmed milk over eggs, making sure to whisk mixture at the same time.
6. Strain custard over caramel and cover with microwave-safe plastic wrap.
7. Select 50% power and dial up 17–19 minutes. Press START button. Custard should be cooked through but still a little wobbly. Remove and cool slightly before refrigerating overnight.
8. To serve, turn out onto a serving platter and cut into wedges (serve with a drizzle of caramel).