Recipes continued
Crème Caramel
Serves 4
½cup caster sugar 2 tablespoons water 3 eggs
2 egg yolks
¹/³ cup caster sugar, extra 250ml milk
200ml pouring cream
1 vanilla bean, seeds scraped
1.Turn slow cooker to HIGH and add 2 cups hot water.
2.Lightly spray 4 x 1 cup metal moulds with cooking spray.
3.Combine sugar and water in a small saucepan. Stir over low heat until the sugar has dissolved. Increase heat; boil without stirring, until the toffee turns a golden colour. Remove from heat, once the bubbles have subsided, pour into moulds. Allow to cool.
4.Beat eggs and sugar until light and creamy.
5.Heat milk, cream, vanilla bean and seeds until almost boiling. Whisk hot milk into egg mixture. Pour mixture through a strainer.
6.Pour mixture into moulds. Place in slow cooker. Turn slow cooker to LOW and cook for 1 hour or until just set. Remove from slow cooker and refrigerate for several hours.
7.To remove, carefully run a thin knife or spatula around edge of custard. Invert onto a serving plate.
Creamy Coconut Vanilla Rice
Serves 6
1 cup medium grain rice (such as calrose)
¾cup brown sugar 2 vanilla beans, split 4 cups milk
270ml can coconut cream
1 Place rice, sugar, vanilla and milk in slow cooker. Cover and cook on HIGH for 3 ½ hours, stirring
2.Stir in coconut cream. Cover and cook on LOW for a further 30 minutes.
3.Serve with fresh berries, if desired.
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