Yield: 4 Servings
|¾ cup||Sugar; granulated Water|
In heavy round 6 cup (1½ l) glass casserole (NOT plastic) combine ½ 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.
Source: _Microwaving with Style_