Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Caramel Pots With Berries And Mango




Source of Recipe


australian women's weekly


List of Ingredients




½ cup (110g) caster sugar
½ cup water
2 tablespoons warm water, extra
300ml milk
300ml cream
2 tablespoons brandy
4 eggs
1/3 caster sugar, extra

Recipe



Preheat oven to 160°C.

Place sugar in a small saucepan with the water. Stir until sugar dissolves. Simmer for about 7 minutes or until syrup turns a deep golden colour. Add warm water to arrest the cooking. Remove from heat.

Warm milk and cream in a medium sized saucepan. Add caramel mixture and stir until smooth.

Beat eggs and extra sugar until pale. Add caramel cream and strain into a jug. Pour into 6 small ramekins.

Place in a baking dish. Pour in hot water to come halfway up the sides of the dishes. Cover and bake for 30 minutes or until mixture is nearly set and has a slight wobble. Refrigerate for 4 hours or overnight.

Serve with berries and sliced mango.