Muscat wine crème caramels

Muscat wine crème caramels
  • Serves icon Serves 2
  • Time icon Takes 20 minutes to make, 25-30 minutes in the oven, plus infusing, cooling and setting

These creme caramels have all the booziness of a Christmas pud without the stodge.

Nutrition: per serving

Calories
657kcals
Fat
45g (25.6g saturated)
Protein
7.1g
Carbohydrates
55.2g (52.6g sugar)
Salt
0.2g
Calories
657kcals
Fat
45g (25.6g saturated)
Protein
7.1g
Carbohydrates
55.2g (52.6g sugar)
Salt
0.2g

Ingredients

  • 142ml carton double cream
  • 50ml Muscat or Sauternes wine
  • 100g caster sugar
  • 1 large egg, plus 1 large egg yolk
  • 1 scant drop vanilla extract

Method

  1.  Pour the cream and wine into a pan, put over a low heat to warm through, then infuse for 30 minutes.
  2.  Meanwhile, make the caramel. Put 80g of the caster sugar in a frying pan over a low heat, with just enough water for it to dissolve into. When dissolved, increase the heat slightly and cook, without stirring, until you have a dark, moody caramel. Pour into the bases of 2 x 150ml ramekins, then set aside.
  3.  Preheat the oven to 150°C/ fan130°C/gas 2. In a bowl, mix the remaining caster sugar with the egg and egg yolk and vanilla extract until pale. Mix into the warm cream to make a smooth, runny custard, and pour into the ramekins.
  4.  Sit the ramekins in a small, deep roasting tin and fill the tin with enough hot water to come halfway up the ramekins. Bake in the oven for 25-30 minutes, until the custard is set but still has a slight wobble in the middle. Carefully remove from the tin and leave for at least 3 hours to cool and set.
  5.  To serve, run a sharp knife around the rim of the custard and turn out onto a small plate. Don’t force the issue, it will happen. Serve with the little cinnamon biscuits.

delicious. tips

  1. You really should drink the dessert wine you used to make the caramels – either a sweet Muscat or Sauternes.

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