Citrus Caramels Recipe
Ingredients
| Sugar | 1/2 Cup (16 tbs) | |
| Water | 1/2 Cup (16 tbs) | |
| Orange juice | 1/2 Cup (16 tbs) | |
| Lemon juice | 2 Tablespoon | |
| Eggs | 3 | |
| 3 egg yolks, extra | ||
| 1/3 cup sugar, extra | ||
| Cream | 1/4 Cup (16 tbs) | |
Directions
Combine sugar and water in saucepan, stir over medium heat until sugar is dissolved.
Bring to boil, do not stir.
Boil rapidly, uncovered, for five minutes or until syrup turns golden brown.
Divide syrup evenly into four individual heatproof dishes of about 1/2 cup capacity.
Lightly beat eggs, extra egg yolks and extra sugar, stir in cream, then stir in orange juice and lemon juice.
Strain mixture, then pour into the dishes.
Place dishes in pan with enough hot water to come halfway up sides of dishes.
Bake in moderate oven 25 minutes, or until mixture is set.
Remove from water, cool, refrigerate.
Bring to boil, do not stir.
Boil rapidly, uncovered, for five minutes or until syrup turns golden brown.
Divide syrup evenly into four individual heatproof dishes of about 1/2 cup capacity.
Lightly beat eggs, extra egg yolks and extra sugar, stir in cream, then stir in orange juice and lemon juice.
Strain mixture, then pour into the dishes.
Place dishes in pan with enough hot water to come halfway up sides of dishes.
Bake in moderate oven 25 minutes, or until mixture is set.
Remove from water, cool, refrigerate.
Chef
