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Custards
Serves 6

CARAMEL SAUCE

100g sugar
50ml water
1 Tbsp extra water

Put sugar and water into heavy based saucepan and caramelise on
high heat undisturbed for 4-5 minutes until mixture is golden colour
(do not stir). Remove from heat and add extra water, stirring as
you go, (be careful as caramel will bubble and may split).

Stir until smooth and divide into 6 greased dariole moulds or
ramekins. Set aside.


CUSTARD

400ml cream
1 vanilla bean
(or 1 tsp vanilla essence)
200ml dessert wine (riesling or semillon)
2 eggs 4 egg yolks
75g caster sugar

Heat cream and split vanilla bean, (or vanilla essence) together
in a saucepan to boiling point.

In another saucepan heat wine to boiling point.

Beat the eggs and sugar together until creamy, then whisk wine in
slowly, then the strained hot cream. Pour into the moulds. Place
in a water bath with enough hot water to come half way up the
moulds.

Place into the oven and bake at 150C for 45 minutes.

When cool, turn the custards out onto a plate and serve with an
assortment of fruits, such as pawpaw, melon, bananas, passionfruit
and starfruit.

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