Classic Boerber

Recipe from: 9/1/2006 12:00:00 AM

 
Starch
 
 
 

Ingredients

 
  • 100
    g
    butter
  • 125
    ml
    vermicelli pasta
  • 2
    cardamom pods
  • 2
    sticks cinnamon
  • 30
    ml
    muscovado sugar
  • 4
    milk
  • 10
    ml
    vanilla essence
  • 3
    egg yolks
  • 200
    ml
    white sugar
Servings: Change Serving
 
 

Method

 

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.

 

Read more on: starch  |  bake
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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