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
- 250 gm caster sugar
- 75 ml muscat
- 1Combine muscatels and 125ml of muscat in a saucepan and simmer over low heat until muscat is absorbed (6-8 minutes). Set aside.
- 2Combine 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.
- 3Preheat 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.
- 4Meanwhile, 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.
- 5Pour warm muscat caramel over warm muscatel creams and serve immediately.