Creme Caramel

1. 1

   Combine 1 cup of the sugar and 1/2 cup water in medium heavy-bottomed skillet. Stir on low heat, without boiling, until sugar dissolves. Bring to a boil; boil, uncovered, without stirring, until mixture is a deep caramel color. Remove from heat; allow bubbles to subside. Pour caramel into 5-cup, 6-inch round baking dish.

2. 2

   Combine cream, milk and orange peel in medium saucepan; bring to a boil.

3. 3

   Meanwhile, whisk eggs, yolks, vanilla extract and remaining 1/4 cup sugar in large bowl. Whisk hot milk mixture into egg mixture. Strain mixture over caramel in dish. Cover tightly with foil.

4. 4

   Place steamer basket in 6-quart pressure cooker; add 1 1/2 cups water. Place dish on a tea towel; use tea towel to lower dish into basket in cooker. Fold tea towel overhang over top of dish; secure lid of cooker. Bring cooker to low pressure. Reduce heat to stabilize pressure; cook 30 mins.

5. 5

   Release pressure using the quick release method; remove lid. Remove dish from cooker; cool 15 mins. Refrigerate overnight.

6. 6

   Gently ease creme caramel from side of dish with spatula. Invert onto deep-sided serving plate.

No additional tips available.