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.
Poached Pears in Red Wine and Star Anise
Serves
1 ½ cups dry red wine
¾cup sugar 3 star anise
6 medium pears, peeled
3 thick strips lemon rind
1.Preheat slow cooker for 10 minutes on HIGH.
2.Place wine, sugar and star anise into the slow cooker. Cover and cook on HIGH until sugar is dissolved.
3.Place pears into the slow cooker, turning to coat well with sugar syrup. Add lemon peel, cover and cook on HIGH
4.To serve, remove pears from the slow cooker and place onto a serving plate. Pour syrup over pears. Serve with ice cream if desired.
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