Soft Kahlua, coffee infused crème caramel
Cooling time: 2 hoursDownload PDF
Ingredients (6 servings)
| Amount | Measure | Name |
|---|---|---|
| carte D'or Creme caramel Sauce Mix 30 g | ||
| 50.00 | ml | Water (hot) |
| 10.00 | ml | Kahlua |
| Carte D'OR Crème Caramel Pudding Mix 100 g | ||
| 369.99 | ml | Milk |
| 369.99 | ml | MEADOWLAND Classique 10 x 1L |
| 2.00 | pc | Eggs, large (class A) |
Preparation
1.Kahlua sauce: Mix together all the sauce ingredients and divide evenly into 6 well greased daroile moulds. Set aside.
2.Coffee pudding: mix together all the ingredients in a sauce pan or pot and bring to the boil on a low to medium heat and whisking at all times.
3.Pour the mixture over the back of a spoon onto the sauce part and allow too refrigerate for 2 hours.
4.To assemble: Remove from the dariole moulds and serve with a dollop of fresh cream.
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