Diploma in Advanced Culinary Arts | Baking & Patisserie 380 Yield: 2 - 3 portions Ingredients Method Caramel Layer 1. Place sugar II. in a heavy bottom pan and leave on slow heat to caramelize. 2. Pour caramel as soon as ready to ramekin dishes and spread it throughout the bottom as thin as possible Custard Mixture 3. Boil milk, sugar I. and vanilla together. 4. Pour heated milk into lightly beaten egg & continue whisking. 5. Strain the custard and set aside. 6. Pour custard mix over the top of caramel and fill the ramekins until they are full. 7. Bake in Bain Marie (shallow water) at 100° C for 35-45 minutes or until firm yet shaky in the center. 8. Chill for 2-3 hrs. 9. Serve remolded. To remold run the knife along the sides of the custard and invert on to a plate Cream Caramel Caramel Layer Caster sugar II 50 g Custard Mixture Milk 125 ml Caster sugar I. 15 g Whole egg 1 pc Vanilla extract 1 tsp
RkJQdWJsaXNoZXIy ODMwNDI=