INGREDIENTS
175 ml (140 g) sugar
750 ml Clover Full Cream Fresh Milk
3 eggs and 1 yolk
30 ml sugar
5 ml vanilla essence
To serve:
Clover Fresh Cream
mandarin or strawberry slices
toasted almond slivers
Method
Preheat oven to 180°C.
Heat sugar in a heavy-based saucepan over low heat until dissolved.
Transfer to an ovenproof dish and allow to cool.
Heat milk in a heavy-based saucepan over low heat.
Do not boil. Beat eggs, 30 ml sugar and essence together.
Do not allow eggs to become frothy.
Slowly add milk to egg mixture, stirring gently.
Pour over hardened caramel.
Place dish in an oven roasting pan.
Fill 2⁄3 of roasting pan with boiling water.
Place in oven and bake for 1 hour. Reduce oven temperature to 140°C and bake for another half hour or until set.
Remove skin and allow to cool.
Refrigerate until just before serving.
Turn out onto a serving platter, pour remaining sauce over.
Serve with cream, decorated with mandarin and almond.
CLOVER INGREDIENTS USED IN THIS RECIPE
