FEATURE RECIPE
Baked muscatel creams with muscat caramel

Baked muscatel creams with muscat caramel

These baked creams are great served with crisp tuiles or biscotti for textural contrast.

Serves 6

Cooking Time Prep time 15 mins, cook 1 hour 5 mins (plus standing)



100 gm   dried muscatels
175 ml   muscat
300 ml   each of heavy cream (45% fat) and pouring cream
50 ml   milk
6   egg yolks
55 gm   light brown sugar
Muscat caramel
250 gm   caster sugar
75 ml   muscat


1 Combine muscatels and 125ml of muscat in a saucepan and simmer over low heat until muscat is absorbed (6-8 minutes). Set aside.
2 Combine creams, milk and remaining muscat in a saucepan and bring to the boil over medium-high heat. Meanwhile, in a bowl, whisk egg yolks and sugar until sugar dissolves, pour cream mixture over and whisk to combine. Strain into a jug and skim bubbles from surface.
3 Preheat oven to 160C. Divide muscatel mixture among six ¾ cup-capacity ovenproof bowls, pour over custard and place in a tea towel-lined roasting pan. Pour in enough boiling water to come halfway up the sides of bowls, cover tightly with aluminium foil and bake until just set (50-55 minutes). Remove from water bath and stand for 10 minutes.
4 Meanwhile, for muscat caramel, combine sugar and 80ml of water in a small saucepan and stir over medium-high heat until sugar dissolves. Cook, while brushing down sides of pan with a wet pastry brush to prevent sugar crystals forming, until dark caramel in colour (6-8 minutes). Remove from heat, add muscat and 80ml of water (be careful, mixture will spit), return to heat and stir until combined. Set aside. Makes about 200ml.
5 Pour warm muscat caramel over warm muscatel creams and serve immediately.


RECIPE Emma Knowles PHOTOGRAPHY William Meppem STYLING Emma Knowles


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