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- 200 ml sauternes
- 2 x whole eggs
- 5 x yolks
- 350 ml pouring cream
- 215 g castor sugar
- 100 ml water
Heat the sauternes to 60c. Beat the eggs & sugar until pale. Slowly mix in the wine & cream.
Leave the mix to sit for 5 minutes and skim any bubbles. Divide between 6 x 100ml ramekins. If you have a small butane burner or gas torch it pays to lightly flame the surface of each custard to remove any remaining bubbles. Place the pots into a heavy baking dish (or bain-marie) and add hot water from the tap to come half-way up the moulds. Cover the dish in cling film and place in the pro-combi steamer at full steam 100c oven for 25-30 minutes or until just set. Remove from the bain-marie & leave to cool to room temperature before refrigerating. The custards can be cooked 24 hrs in advance.
To make the caramel: place the sugar into a small heavy-based pan and moisten with a tablespoon of water. Cook fairly quickly until the sugar begins to caramelise. Swirl the pan at this stage to ensure an even colour. Cook until light wisps of smoke appear. Remove from the heat, add the remaining water & stand back a little. Place the pan back on a low heat and melt any lumps of caramel. Cool & reserve until needed. The caramel will keep for some time (1-2 weeks) at room
To serve: Pour two teaspoons of caramel onto each custard & serve immediately with
a teaspoon to eat them.