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Crème Caramel
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Lancewood Crème Caramel

Ingredients

Caramel:

375 ml white sugar
100 ml water

Crème:

250 g LANCEWOOD® Mascarpone
375 ml milk
160 ml sugar
A pinch of salt
3 extra large egg(s)
2 extra large egg yolk(s)
5 ml vanilla essence

Variations:

30 ml coffee
orange zest
30 brandy
125 ml cape velvet cream

Method

Caramel:
Using a small saucepan, mix the sugar and water together and bring to a slow boil. Do not stir and leave to cook for 5 – 8 minutes.

Watch carefully until you see the outside of the mixture starting to change colour.

Cook for 30 seconds – 1 minute. Remove from the heat as soon as the mixture becomes medium amber colour.

Pour into 6 x 8 cm in diameter ramekins and swirl each ramekin to coat bottom and halfway up the sides evenly with caramel.

Place the ramekins in a large roasting pan. Bring a kettle of water to the boil.

Crème:
Preheat the oven to 160°C

Whisk the mascarpone, milk, sugar and salt together in a saucepan.

Heat and simmer over low heat, stirring occasionally until smooth.

Beat the eggs, egg yolks and vanilla together.

Pour the mascarpone mixture through a sieve into a large measuring jug.

Pour into the egg mixture while whisking continuously.

Divide between the prepared ramekins.

Carefully pour boiling water into the roasting pan.

Bake for 30 – 35 minutes until set around the edges. The centres must still be jiggly.

Transfer ramekins to a cooling rack. Cool completely and then cover with cling wrap.

Refrigerate for at least 12 hours.

Run a knife along the edges to loosen and turn out.

Variations:
Coffee Crème Caramel:
Add 30 ml coffee powder to the mascarpone mixture.

Orange & Brandy Crème Caramel:
Add the finely grated rind of 1 orange and 30 ml brandy to the mascarpone mixture.

Cape Velvet Crème Caramel:
Replace 125 ml of the milk with Cape Velvet Cream.

HINTS & TIPS:
The caramel mixture becomes extremely hot. Take care not to burn.

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