Name: Boeber Caramel
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 100.00 g butter; 125.00 ml pasta angel hair; 2.00 cardamom pods; 2.00 cinnamon stick; 1.00 Litres milk; 30.00 ml brown sugar; 10.00 ml rosewater; 3.00 eggs just the yolks; 180.00 ml white sugar; 20.00 g sultanas and almonds, to garnish

Recipe Disclaimer

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Ingredients (10)

100.00 g	butter
125.00 ml	pasta — angel hair
2.00	cardamom — pods
2.00	cinnamon — stick
1.00 Litres	milk
30.00 ml	brown sugar
10.00 ml	rosewater
3.00	eggs — just the yolks
180.00 ml	white sugar
20.00 g	sultanas — and almonds, to garnish

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Method:

Preheat the oven to 180 °C and grease
8 dariole moulds (small steamed pudding
moulds).

Melt the butter in a saucepan,
add the angel hair pasta, cardamom pods
and cinnamon sticks and fry over low heat
until the pasta has browned.

Add the milk
and brown sugar, bring to the boil and
cook over a low heat until the pasta is
done. Remove the cardamom pods and
cinnamon sticks.

Remove from the heat
and stir in the rosewater and egg yolks.
Heat the white sugar in a pan until caramelised.

Pour a little of the caramel into
each mould. Fill the moulds with the
boeber mixture, place them in a water bath
(bain-marie) and bake for 20-25 minutes,
until firm to the touch.

Remove from the
oven and set aside to rest. To serve, turn
out onto plates, decorate with sultanas and
almonds and serve.