Baked muscatel creams with muscat caramel
Australian Gourmet Traveller recipe for baked muscatel creams with muscat caramel
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Ingredients
- 100 gm dried muscatels
- 175 ml muscat
- 300 ml each of heavy cream (45% fat) and pouring cream
- 50 ml milk
- 6 egg yolks
- 55 gm light brown sugar
- Muscat caramel
- 250 gm caster sugar
- 75 ml muscat
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