Caramel Pots

by Tenina Holder

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  • 3/4 Cup caster sugar
  • 2 tbsp water
  • 2 tsp vanilla essence (not extract)
  • 1/2 Cup milk
  • 1/2 Cup whipping cream
  • 4 egg yolks
  • Praline Bark
  • 1/4 Cup caster sugar
  • 1 tsp vanilla essence
  • 2 tbsp water
  • 6 medium ramekins



Make Praline by mixing all ingredients in small saucepan.


Cook on Induction 3 until all sugar has dissolved. Bring to the boil, stirring constantly (use wooden spoon,not metal).


Boil until it changes to a caramel color. (Induction 10) Pour out onto baking paper and allow to harden. When cold break into shards of bark.


To make caramel pots, put 1/4 cup of sugar with water and vanilla into pan and repeat process as for Praline.


When golden in color add milk and cream, stirring constantly. As it thickens, reduce heat and then leave to cool.


Meantime beat egg yolks with remaining sugar until lemon in color. Temper the egg mix by stirring in some of the hot caramel, then add all together, beating between additions. All the caramel should blend together.


Pour into ramekins and process in steam oven for 35 minutes. Cool.


Whipped cream and shards of praline bark.

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