Delicious caramel goodness. Photo: Supplied
CRÈME CARAMEL WITH PISTACHIO BISCUIT AND BLOOD ORANGE
CRÈME CARAMEL
Ingredients
270g Brown Sugar
12 Eggs
24 Yolks
1650g Cream
900g Milk
4 Vanilla Beans
METHOD
- Combine brown sugar, eggs and yolks, and mix together
- Heat together the cream, milk and vanilla beans, then pour over egg mix
- Infuse for a minimum of 1 hour, or overnight
- Strain
- Pour 150g of mix into each mould on top of caramel
- Bake at 100˚C in a water bath, covered with foil
- Cook for 30 minutes, then check every 10 minutes until ready
CARAMEL
Ingredients
400g Sugar
100g Glucose
100g Water
50g Extra Water
METHOD
- Combine sugar, glucose and water to make caramel. Take to dark caramel
- Add extra water to caramel to stop it cooking
- Pour into moulds (14)
PISTACHIO ORANGE BREAD
Ingredients
225g Egg Whites
290g Sugar
2 Orange Zest
300g Pistachio
350g Flour
METHOD
- Whip egg whites and sugar to a medium peak
- Sift flour and mix with pistachio, and fold through egg whites
- Divide into 2 loaf tins
- Bake at 150˚C for about 25- 30 minutes, until the skewer comes out clean
