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Standard Recipe: Ingredients Prep Procedure Quantity Unit Caramel
Standard Recipe: Ingredients Prep Procedure Quantity Unit Caramel
CARAMEL
125 g
Granulated sugar
Water 50 ml
CUSTARD
Zest of Orange 5 ml
Eggs 2 Each
Castor sugar 25 g
Vanilla essence 2 ml
OUTCOMES
1. The caramel sauce should have a bright golden colour.
2. Make sure the custard does not over bake.
3. The custard must be smooth and ensure there are no holes in it.
4. Carefully remove the custard from the dariole moulds or else it ruins the presentation.
METHOD
Caramel Sauce
1. Place the water into a sauce pan and add the granulated sugar. Bring it to boil.
2. When caramel has been prepared, pour it into the dariole moulds to completely cover the
bottom.
Custard
1. In a sauce pan, add milk, vanilla essence and orange zest. Beat the egg and pour it in.
2. Bring the mix to a simmer whilst stirring carefully. Make sure the egg does not scramble.
3. Remove from heat. Strain the mixture and pour it into the dariole moulds.
4. Place the moulds in a Baine Marie (Roasting tin full of water).
5. Bake the custard in the oven for 30-40 minutes at 150-160 Degrees celcius.
6. Remove the custard from the oven and let it cool down.
7. When it has cooled, gently press the sides of the custard with your finger tips to loosen it,
making it easier to remove.
8. Turn the mould upside down and firmly shake it to remove the custard onto the serving
plate/bowl.
9. Pour the remaining caramel sauce onto the custard for a glazy presentation.