This dish contains the following allergens: milk, Eggs
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300g
caster sugar, divided
310ml
water, divided
5
eggs
1/4 tsp
salt
720ml
whole milk
1 tsp
vanilla extract
10.5oz
caster sugar, divided
10.85fl. oz
water, divided
5
eggs
1/4 tsp
salt
25.2fl. oz
whole milk
1 tsp
vanilla extract
Utensils
Step 1
Place 200g sugar and 60ml water into the pot. Gently swirl until sugar looks like wet sand.
Step 2
Select SEAR/SAUTÉ and set to HIGH. Do not disturb the pot for 5 minutes.
Step 3
After 5 minutes, remove the pot and swirl the sugar-water gently. Repeat every 2 minutes for the remaining 10 minutes, until sugar has caramelized and browned. Working quickly, pour caramel from the pot into 8 ramekins and allow to cool for 3 minutes.
Step 4
Place eggs, salt, and remaining sugar into a bowl. Using a stand mixer, beat on low for 5 minutes. Add milk and vanilla and continue mixing for an additional 2 minutes.
Step 5
Pour mixture into ramekins with caramel, then cover each individual ramekin with cling film.
Step 6
Place the reversible rack into the pot, making sure the rack it’s in the lower position. Pour 250ml water into pot, then place ramekins onto reversible rack. If necessary, stack ramekins on top of one another so they are able to fit inside the pot on the rack.
Step 7
Assemble pressure lid, making sure the Pressure Release valve is in the seal position. Select PRESSURE and set to HIGH. Set time to 9 minutes. Select START/STOP to begin.
Step 8
When pressure cooking is complete, allow pressure to natural release for 10 minutes. After 10 minutes, quick release remaining pressure by moving the Pressure Release valve to the vent position. Carefully remove lid when unit has finished releasing pressure.
Step 9
Remove ramekins from pot and allow to cool in the refrigerator for at least 4 hours to overnight.
Place 200g sugar and 60ml water into the pot. Gently swirl until sugar looks like wet sand.
300g
caster sugar, divided
310ml
water, divided
5
eggs
1/4 tsp
salt
720ml
whole milk
1 tsp
vanilla extract
10.5oz
caster sugar, divided
10.85fl. oz
water, divided
5
eggs
1/4 tsp
salt
25.2fl. oz
whole milk
1 tsp
vanilla extract
Step 2 of 9
Select SEAR/SAUTÉ and set to HIGH. Do not disturb the pot for 5 minutes.
300g
caster sugar, divided
310ml
water, divided
5
eggs
1/4 tsp
salt
720ml
whole milk
1 tsp
vanilla extract
10.5oz
caster sugar, divided
10.85fl. oz
water, divided
5
eggs
1/4 tsp
salt
25.2fl. oz
whole milk
1 tsp
vanilla extract
Step 3 of 9
After 5 minutes, remove the pot and swirl the sugar-water gently. Repeat every 2 minutes for the remaining 10 minutes, until sugar has caramelized and browned. Working quickly, pour caramel from the pot into 8 ramekins and allow to cool for 3 minutes.
300g
caster sugar, divided
310ml
water, divided
5
eggs
1/4 tsp
salt
720ml
whole milk
1 tsp
vanilla extract
10.5oz
caster sugar, divided
10.85fl. oz
water, divided
5
eggs
1/4 tsp
salt
25.2fl. oz
whole milk
1 tsp
vanilla extract
Step 4 of 9
Place eggs, salt, and remaining sugar into a bowl. Using a stand mixer, beat on low for 5 minutes. Add milk and vanilla and continue mixing for an additional 2 minutes.
300g
caster sugar, divided
310ml
water, divided
5
eggs
1/4 tsp
salt
720ml
whole milk
1 tsp
vanilla extract
10.5oz
caster sugar, divided
10.85fl. oz
water, divided
5
eggs
1/4 tsp
salt
25.2fl. oz
whole milk
1 tsp
vanilla extract
Step 5 of 9
Pour mixture into ramekins with caramel, then cover each individual ramekin with cling film.
300g
caster sugar, divided
310ml
water, divided
5
eggs
1/4 tsp
salt
720ml
whole milk
1 tsp
vanilla extract
10.5oz
caster sugar, divided
10.85fl. oz
water, divided
5
eggs
1/4 tsp
salt
25.2fl. oz
whole milk
1 tsp
vanilla extract
Step 6 of 9
Place the reversible rack into the pot, making sure the rack it’s in the lower position. Pour 250ml water into pot, then place ramekins onto reversible rack. If necessary, stack ramekins on top of one another so they are able to fit inside the pot on the rack.
300g
caster sugar, divided
310ml
water, divided
5
eggs
1/4 tsp
salt
720ml
whole milk
1 tsp
vanilla extract
10.5oz
caster sugar, divided
10.85fl. oz
water, divided
5
eggs
1/4 tsp
salt
25.2fl. oz
whole milk
1 tsp
vanilla extract
Step 7 of 9
Assemble pressure lid, making sure the Pressure Release valve is in the seal position. Select PRESSURE and set to HIGH. Set time to 9 minutes. Select START/STOP to begin.
300g
caster sugar, divided
310ml
water, divided
5
eggs
1/4 tsp
salt
720ml
whole milk
1 tsp
vanilla extract
10.5oz
caster sugar, divided
10.85fl. oz
water, divided
5
eggs
1/4 tsp
salt
25.2fl. oz
whole milk
1 tsp
vanilla extract
Step 8 of 9
When pressure cooking is complete, allow pressure to natural release for 10 minutes. After 10 minutes, quick release remaining pressure by moving the Pressure Release valve to the vent position. Carefully remove lid when unit has finished releasing pressure.
300g
caster sugar, divided
310ml
water, divided
5
eggs
1/4 tsp
salt
720ml
whole milk
1 tsp
vanilla extract
10.5oz
caster sugar, divided
10.85fl. oz
water, divided
5
eggs
1/4 tsp
salt
25.2fl. oz
whole milk
1 tsp
vanilla extract
Step 9 of 9
Remove ramekins from pot and allow to cool in the refrigerator for at least 4 hours to overnight.
