Cooking Time: 1 hour
Ingredients:
CARAMEL
|
|
Sugar
|
3/4 cup
|
Hot Water
|
1 cup
|
CUSTARD
|
|
Instant Coffee
|
2 tsp
|
Milk
|
1 cup
|
Eggs
|
2 nos
|
Egg Yolks
|
2 nos
|
Caster sugar
|
1/4 cup
|
Cream
|
150mL
|
Method:
CARAMEL
- Place sugar and water in Pyrex bowl and stir; cook for 2 minutes on HIGH.Stir again until sugar is dissolved.
- Cook syrup for 12-16 minues on HIGH, until mixture turns golden.DO NOT STIR DURING COOKING.
- Pour caramel into greased base of 6 individual souffle dishes - it will set almost immediately.
CUSTARD
- Dissolve Coffee in milk and heat for 40 seconds on HIGH.
- Place eggs, egg yolks and sugar in a bowl.Beat lightly. Add cream and milk; mix until well combined.
- Pour into toffee-lined dishes.Place dishes in a circle on turntable.
- Cook for 10 minutes on MEDIUM LOW.Allow to cool.Refrigerate overnight.
- Serve Chilled.Turn out onto Serving Plates.
|
Home 