Cakes : Bakes: Crème caramel

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Home-made heart shaped crème caramel | H is for Home

I got, not one but two, pressure cookers in a mixed lot at auction last week. I’d been after one for a while – it’s a piece of kit that was always being used in my parents’ (and my friends’ parents’) kitchen.

Small Le Creuset heart-shaped ramekins in the pressure cooker

I haven’t used one in decades. They’re superb for cooking bean, pulse and rice dishes in particular…

Caramel poured into moulds

…but this is a ‘Cakes & Bakes‘ post, so a more suitable dish was required. I spent last night looking at all manner of pressure cooker recipes and decided on crème caramel.

Making custard for crème caramel

Probably not something you’d immediately think of making in a pressure cooker – but it appeared quite straightforward, so ideal for me to reacquaint myself with the hissing and steaming beast.

tin foil covered heart-shaped ramekins in a pressure cooker

The results were actually delicious!

Nettle loaf
Yields 1
Cook Time
35 min
Cook Time
35 min
Ingredients
  1. 5g/⅙oz active dried yeast
  2. 300ml/10.5 fl oz warm water
  3. 500g/18oz plain flour
  4. 10g/⅓oz salt
  5. handful of nettle leavesNettle loaf ingredients
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Instructions
  1. Add the yeast to the water and stir to remove any lumps. Add a teaspoon of sugar (optional) to help it along if the yeast is a bit old. Set aside for 15 minutes until it forms a foam
  2. In a colander, rinse & drain the nettle leaves removing any thick stalks. Set aside 4 or 5 of the leaves before roughly ripping the remainder
  3. Add the flour to a large mixing bowl and make a well in the middle
  4. Pour the yeast liquid into the well in the flour
  5. Bring the flour into the centre and combine
  6. Add the salt to the dough and knead to form a ball
  7. On a lightly floured work surface, knead the dough for 10-15 minutes
  8. Put the dough back into the bowl, cover with clingfilm and allow to rise in a warm place until doubled in size (about an hour)
  9. Lay the reserved nettle leaves, smooth side down, into a well-floured banneton if you have one. If not, lay them into a well-greased loaf tin
  10. Once proved, empty the dough out on to a lightly floured work surface and knead in the nettles (this is best done wearing a pair of clean rubber gloves)
  11. Form the dough into a ball and place into the banneton (or oblong if using a loaf tin)
  12. Put the banneton/loaf tin into the large mixing bowl and cover with clingfilm and leave to prove, again until doubled in size, in a warm place
  13. Preheat the oven to 240ºC/465ºF/Gas mark 9, put an empty roasting dish on the bottom shelf of the oven and fill a cup with cold water and set aside
  14. Once the loaf has risen, if using a banneton, grease a baking sheet and gently decant the loaf on to it, trying not to knock any air out of it
  15. Quickly & carefully pour the cup of water into the roasting dish before putting the loaf into the oven
  16. After 10 minutes, turn the oven down to 200ºC/ 400ºF/Gas mark 6
  17. Bake for a further 20-25 minutes before taking it out of the oven
  18. Leave to cool on a wire rack for at least half an hour before use
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  • DonErwood

    Love creme caramel.