Caramel mould
Ingredients
- 150 g caster sugar
- 500 ml whipping cream
- 400 ml milk
- 9 egg yolks
- 60 g corn flour
- 4 tbsp almond liqueur (optional)
- 200 ml whipping cream, whipped (optional)
Method
- In a bowl, whisk egg yolks with corn starch until smooth, set aside.
- In a saucepan heat sugar until it melts and turns golden-brown. While stirring, add cream and milk (attention: the molten sugar is very hot and will splutter when the liquid is added), cook over moderate heat for about 5 minutes until all sugar has dissolved. Remove from the heat and take out 150 ml of the caramel cream, set aside.
- Briefly whisk again the yolk – corn starch mixture, then add to the main part of the caramel cream in the saucepan and bring mixture back to the boil, while stirring vigorously and continuously with a whisk. Boil for about 30 seconds until mixture starts thickening. Immediately remove from the heat. Rapidly stir in the previously separated caramel cream and almond liqueur (if using). Pass through a fine-meshed sieve to remove any lumps. Refrigerate for several hours or overnight until set, either the whole lot in a large bowl or in smaller portions in several small dariole moulds, or other small bowls. Serve with a dollop of whipped cream, if liked.