RECIPE BY:
Matt Sinclair
SERVING SIZE:
2 – 4 people
INGREDIENTS:
CARAMEL:
- 1 – 2 cups Coles Caster Sugar
CUSTARD:
- 400ml Coles milk
- 250g Philadelphia Spreadable cream cheese
- 375g Coles condensed milk
- 5 whole eggs
- Vanilla bean paste
- Coles Aluminium foil
METHOD:
- Preheat oven to 140. In a roasting tray, line with a tea towel and set down 4 ramekins.
- On a medium-high heat fry pan, sprinkle a layer of caster sugar in an even layer. Cook for around 15 minutes until a dark amber colour. Control until evenly cooked. Add a dash of water to loosen up the caramel and take off the heat.
- In a blender, combine milk, cream cheese, condensed milk, eggs and vanilla bean paste until smooth. Strain into a jug to get rid of any lumps. Scoop off any excess bubbles.
- Pour the caramel into ramekins for an even layer, place aside until set. Once the caramel has set, pour the custard into the ramekins. Fill the roasting tray with water, cover with foil and place into the oven. Bake for 40 – 45 minutes.
- To serve, place a ramekin in boiling water to loosen the caramel before running a knife around the edge. Tip upside down onto a plate.
Our friends at Wine Selectors recommend pairing this dish with a Liqueur Tawny
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