Caramel cream

Caramel cream

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient
1 tablespoon powdered gelatine
60ml water
625ml milk
1 tablespoon sugar
2 eggs, beaten
125ml cream, whipped

Caramel

Quantity Ingredient
3 tablespoons sugar
1 tablespoon lemon juice
2 tablespoons water

Method

  1. Soften gelatine in water. Meanwhile, heat milk with sugar in a heavy saucepan, stirring until sugar has dissolved. Add eggs and cook gently, stirring,until custard thickens enough to coat back of spoon. Add gelatine mixture and stir until dissolved. Cool.
  2. For caramel, put sugar and lemon juice into a saucepan and cook until brown, taking care it does not burn. Add water, then stir into custard mixture. When cold and beginning to set, fold in whipped cream. Pour into a mould and chill until set. Unmould and serve.
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