Preheat oven to 180 degrees celcius. Melt butter in saucepan, add vermicelli pasta, cardamom pods, cinnamon sticks and muscovado sugar, and fry over a low heat until pasta is browned.
Add milk and bring to boil, cook over low heat until pasta is tender.Remove cardamom pods and cinnamon sticks.Remove from heat and add vanilla essence and egg yolks.
Grease four moulds. Heat sugar in saucepan until it has caramelised.Pour caramel into moulds.
Fill moulds with boeber mixture. Place in bain-marie and bake for twenty to twenty five minutes.When firm to touch, remove and allow to rest.
The recipe has already been added to your recipe book.
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Swing by for a cuppa and delicious tea time fare served with a small town charm.
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