CARAMEL CREAM CUSTARDS 

INGREDIENTS

• 1/2 cup fusilli pasta 

• 3/4 cup castor sugar 

• 1/2 cup water 

CUSTARD 

• 6 eggs 

• 1 teaspoon ground cinnamon 

• 1 cup castor sugar 

• 300ml carton of thickened cream 

• 1 cup milk 

 CARAMEL CREAM CUSTARDS METHOD:

Add pasta to a large pan of boiling water, boil, uncovered, until just tender; drain. Combine sugar and water in a pan, and stir over heat until sugar is dissolved. Bring to boil, boil, uncovered, without stirring, for about 5 minutes or until golden brown. 

Pour toffee over the bases of 6 ovenproof molds ( 3/4 cup capacity ). Toffee will be set at this stage. Spoon pasta into molds, and pour custard over pasta. Place molds in a baking dish, and pour in enough boiling water to come halfway up the sides of the molds.

Bake, uncovered, in a moderate oven for about 40 minutes or until custard is just set. Remove molds from baking dish, cool to room temperature; cover, refrigerate overnight. Just before serving, run a thin-bladed knife around the edge of each mold, turn the custards onto plates. Serve with blanched orange rind strips, if desired. 

Custard: Whisk eggs. cinnamon and sugar together in a bowl. Combine cream and milk in a pan, and bring to a boil. Gradually whisk the milk mixture into the egg mixture. 

Serves 6. 

Note: Custard can be made 3 days ahead. 

Storage: Covered, in the refrigerator. 

Freeze: Not suitable 

Microwave Pasta is suitable

Also Read:  MANGO ORANGE CREAMS WITH PASSIONFRUIT SYRUP