1/2 cup (125 g) 4 1/2 oz sugar
450 ml (3/4 pint) milk
1 level tbsp (15 ml) instant coffee powder
3 eggs, size 2
2 tbsp (30 ml) rum
450 ml (3/4 pint) milk
1 level tbsp (15 ml) instant coffee powder
3 eggs, size 2
2 tbsp (30 ml) rum
method
1. Put 100 g (4 oz) sugar and 150 ml (1/4 pint) water into a small pan and heat slowly until the sugar dissolves. Bring to the boil and boil gently without stirring, until golden.
2. Divide the caramel between four 200 ml (7 fl oz) moulds. Stand these in a roasting tin containing 2.5 cm (1 inch) water.
3. Warm the milk and dissolve the coffee in it. Whisk the eggs with the remaining sugar and rum until lightly stiff and pour over the warm milk.
4. Strain into a jug and then divide between the moulds.
5. Cover each mould with foil and bake in the oven at 170°C (325f) mark 3 for about 45 minutes until set.
6. Chill well (preferably overnight) before turning out the caramels.
2. Divide the caramel between four 200 ml (7 fl oz) moulds. Stand these in a roasting tin containing 2.5 cm (1 inch) water.
3. Warm the milk and dissolve the coffee in it. Whisk the eggs with the remaining sugar and rum until lightly stiff and pour over the warm milk.
4. Strain into a jug and then divide between the moulds.
5. Cover each mould with foil and bake in the oven at 170°C (325f) mark 3 for about 45 minutes until set.
6. Chill well (preferably overnight) before turning out the caramels.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
