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Baked muscatel creams with muscat caramel

Australian Gourmet Traveller recipe for baked muscatel creams with muscat caramel

By Emma Knowles
  • 15 mins preparation
  • 1 hr 5 mins cooking plus standing
  • Serves 6
  • Print
Baked muscatel creams with muscat caramel
These baked creams are great served with crisp tuiles or biscotti for textural contrast.


  • 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.
  • Author: Emma Knowles