Quiche my Asparagus: Crème’ Caramel Serves 6 Pre-heat the oven to 160* and warm x6 medium sized ramekins Ingredients: Caramel: 160g sugar 90ml water Custard: 4 x-large eggs 250g castor sugar 1 tsp vanilla extract/essence 600ml milk Method, for the caramel: • In a saucepan oven medium heat slowly dissolve the sugar with the water, stirring with a wooden spoon, once it is a deep golden clear liquid remove and divide between the warmed ramekins. Allow to cool completely. For the custard: • Whisk the eggs, sugar and vanilla essence until light and frothy • Gently warm the milk over low heat, it must not get hot. Pour onto the egg mixture and whisk until smooth • Butter the ramekins above the caramel – pour in the custard mixture. • Stand in a roasting tray and fill the tray with water to half way up the sides of the ramekins • Bake for 25 minutes until the custard is set. Cool completely, place in the fridge, preferably overnight. • Loosen the sides with a flat knife, and invert onto a plate, serve Optional extras: • Add the zest of 1 orange and zest of 1 lime to the egg and sugar mixture before adding the warm milk for a beautiful tart balance to this sweet dish • Replace 100ml of the milk with strong black coffee for a gentle coffee infusion of flavour – bake for an additional 5 minutes if doing so Wine: Noble Late Harvest or good quality port
Posted on: Mon, 24 Jun 2013 09:29:01 +0000
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