Sunbeam FP5500P, SK4200P, FP5900P, FP5910, FP5610P manual Crème Caramel

Frypan recipes continued

3.Place bananas, cut side down and cook, uncovered, for about 6 minutes or until the sugar has caramelised and the banana has softened. Serve bananas with hot chocolate sauce and whipped cream.

4.To make the hot chocolate sauce, combine all ingredients in a small saucepan and cook, stirring, over a low heat, until melted.

Spiced Rhubarb and Berry Compote Serves 4-6

2 bunches of rhubarb, cut into 2cm pieces

500g frozen mixed berries ¾ cup sugar

1 cinnamon stick

3 whole cloves

1 teaspoon grated orange rind

1.Combine all ingredients into the frying pan. Cook, stirring gently, on setting 8 until the sugar dissolves. Cover and cook on setting 5 for about 15 minutes or until the rhubarb is tender.

2.Serve hot with ice cream, custard or with your favourite pudding.

Crème Caramel Serves 6

1 cup sugar ½ cup water

¹/³ cup caster sugar 3 eggs

2 egg yolks 250ml cream 250ml milk

1 vanilla bean, seeds scraped

1.Combine sugar and water in a small saucepan. Stir over a low heat until the sugar has dissolved. Increase heat; boil without stirring, until the toffee turns a golden colour.

2.Remove from heat, once the bubbles have subsided, pour into 6 individual 1-cup capacity metal moulds. Allow to cool.

3.Beat eggs and sugar until light and creamy.

4.Heat milk, cream, vanilla bean and seeds until almost boiling. Whisk hot milk into egg mixture. Pour mixture through a strainer.

5.Pour mixture into moulds. Place moulds into frying pan. Pour enough boiling hot water to come halfway up the sides of the moulds.

6.Cook, covered, on setting 6 for about 15 minutes or until the custard has set.

Note: Be careful when removing lid to check custard that no water from the lid goes into the moulds

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