Recipe - Caramel Pots Of Creme

6 lg Egg yolks
230 g Sugar
50 ml Water
230 ml Milk
460 ml Cream

Whisk the egg yolks in a bowl until frothy.

Mix the sugar and water in a saucepan and stir over a high heat until
the sugar has dissolved and the water is boiling. Brush the sides of
the pan down with cold water, then allow the mixture to boil without
stirring until a deep golden colour. While the sugar is caramelising,
bring the milk and cream just to the boil and remove from the heat.

Once the sugar has caramelised, slowly pour the milk/cream mixture
into the caramel, stirring all the time with a wooden spoon, adding a
little at a time.

Whisk in the egg yolks gently then divide this mixture into 6 or 8
souffl‚ dishes or ovenproof ramekins.

Place the ramekins in a baking dish and half fill with hot water.
Bake at 150c. for 45 minutes, then remove the ramekins from the water
and chill. Just before serving, dredge the tops with icing sugar and
caramelise with a blowtorch or under a grill. Watch carefully to
ensure that it doesnt burn.

Serve immediately.

Converted by MC_Buster.

Per serving: 2525 Calories (kcal); 155g Total Fat; (54% calories from
fat); 36g Protein; 259g Carbohydrate; 1715mg Cholesterol; 335mg
Sodium Food Exchanges: 0 Grain(Starch); 1 One half Lean Meat; 0 Vegetable;
0 Fruit; 29 Fat; 15 One half Other Carbohydrates

Converted by MM_Buster v2.0n.