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Gourmet Traveller Signature Collection tableware by Robert Gordon

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Baked muscatel creams with muscat caramel


You'll need

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

Method

  • 01
  • Combine muscatels and 125ml of muscat in a saucepan and simmer over low heat until muscat is absorbed (6-8 minutes). Set aside.
  • 02
  • 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.
  • 03
  • 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.
  • 04
  • 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.
  • 05
  • Pour warm muscat caramel over warm muscatel creams and serve immediately.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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