PAS­SION­FRUIT CREME CARAMELS

Woman’s Day (Australia) - - Food To Love -

MAKES 6 PREP 20 MINS COOK 1 HOUR 30 MINS + CHILL­ING

½ cup caster sugar ¼ cup wa­ter 2 tbsp pas­sion­fruit pulp 1 cup milk ¾ cup pour­ing cream 2 x 5cm pieces lemon rind 3 eggs 2 egg yolks ¹⁄ cup caster sugar, ex­tra

1 Stir sugar and wa­ter in a small saucepan over high heat, with­out boil­ing, un­til sugar dis­solves. Bring to boil, then boil, un­cov­ered, with­out stir­ring, un­til mix­ture is deep caramel in colour. Re­move from heat. Al­low bub­bles to sub­side, then gen­tly stir in pas­sion­fruit pulp. Di­vide tof­fee mix­ture into 6 greased ½-cup metal moulds. Place moulds in a 4.5-litre (18-cup) slow cooker.

2 Mean­while, com­bine milk, cream and rind in a medium saucepan. Bring to boil. Whisk eggs, egg yolks and ex­tra sugar in a large bowl un­til com­bined. Grad­u­ally whisk in hot milk mix­ture. Strain mix­ture into a large jug. Dis­card rind. Pour mix­ture into moulds. Pour enough boil­ing wa­ter into cooker to come half­way up the sides of moulds.

3 Cook, cov­ered, on Low 1½ hours un­til creme caramels feel firm. Re­move moulds from cooker. Cover moulds and re­frig­er­ate overnight.

4 Gen­tly ease creme caramels from sides of moulds, then in­vert onto serv­ing plates.

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