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Caramel Mold With Strawberry Sauce Recipe
|Sugar||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Milk||2 Cup (32 tbs)|
|Sugar||3 Tablespoon (for sprinkling)|
Calories 297 Calories from Fat 63
% Daily Value*
Total Fat 7 g10.8%
Saturated Fat 3.2 g16%
Trans Fat 0 g
Cholesterol 150.1 mg
Sodium 51.8 mg2.2%
Total Carbohydrates 56 g18.5%
Dietary Fiber 2.4 g9.6%
Sugars 51.8 g
Protein 6 g12.5%
Vitamin A 5.8% Vitamin C 117.6%
Calcium 16.2% Iron 4.7%
*Based on a 2000 Calorie diet
Things You Will NeedCharlotte mold, or souffle dish (1 quart capacity)
Boil syrup until rich brown in color; pour in remaining cup water very carefully off the heat (caramel mixture will sizzle vigorously).
Cook, stirring, until caramel is dissolved.
Pour into a bowl to cool.
Set oven at moderately hot (375Â°F).
Heat milk with 1 tablespoon sugar and stir until dis- solved.
Combine eggs and extra egg yolks and mix with a fork, until smooth but not frothy.
Stir in warm milk gradually, then add caramel mixture.
Strain this custard into the lightly oiled charlotte mold or souffle dish and cover with foil.
Stand dish in a pan of hot water, bake in heated oven for 40-50 minutes, or until a knife inserted near the center comes out clean.
Remove from oven and cool.
While custard bakes, hull and cut straw- berries in slices.
Sprinkle them with sugar and let stand for about 30 minutes.
Work berries through a sieve or puree them in a blender.
Turn caramel creme from the mold onto a serving dish; spoon strawberry sauce over and around it