100 gmdried muscatels175 mlmuscat300 mleach of heavy cream (45% fat) and pouring cream50 mlmilk6egg yolks55 gmlight brown sugarMuscat caramel250 gmcaster sugar75 mlmuscat
Combine muscatels and 125ml of muscat in a saucepan and simmer over low heat until muscat is absorbed (6-8 minutes). Set aside.
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.
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.
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.
Pour warm muscat caramel over warm muscatel creams and serve immediately.