Caramel Pots Of Crme

INGREDIENTS

INSTRUCTIONS

Whisk the egg yolks in a bowl until frothy.  Mix the sugar and water in
a saucepan and stir over a high heat until  the sugar has dissolved and
the water is boiling. Brush the sides of  the pan down with cold water,
then allow the mixture to boil without  stirring until a deep golden
colour. While the sugar is caramelising,  bring the milk and cream just
to the boil and remove from the heat.  Once the sugar has caramelised,
slowly pour the milk/cream mixture  into the caramel, stirring all the
time with a wooden spoon, adding a  little at a time.  Whisk in the egg
yolks gently then divide this mixture into 6 or 8  souffl dishes or
oven-proof ramekins.  Place the ramekins in a baking dish and half fill
with hot water.  Bake at 150c. for 45 minutes, then remove the ramekins
from the water  and chill. Just before serving, dredge the tops with
icing sugar and  caramelise with a blowtorch or under a grill. Watch
carefully to  ensure that it doesnt burn.  Serve immediately.
Converted by MC_Buster.  Per serving: 2525 Calories (kcal); 155g Total
Fat; (54% calories from  fat); 36g Protein; 259g Carbohydrate; 1715mg
Cholesterol; 335mg  Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean
Meat; 0 Vegetable;  0 Fruit; 29 Fat; 15 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1219
Calories From Fat: 244
Total Fat: 27.1g
Cholesterol: 1106.7mg
Sodium: 51.3mg
Potassium: 115.8mg
Carbohydrates: 233.6g
Fiber: 0g
Sugar: 230.1g
Protein: 16.2g