Classic Boerber

Name: Classic Boerber
Yield: 4 servings
Cuisine: Bake
Ingredients: 100.00 g butter; 125.00 ml pasta vermicelli; 2.00 cardamom pods; 2.00 cinnamon stick; 30.00 ml muscovado sugar; 4.00 milk; 10.00 ml vanilla essence; 3.00 eggs just the yolks; 200.00 ml white sugar

4 servings

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Starch

By Food24 November 03 2009

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Ingredients (9)

100.00 g	butter
125.00 ml	pasta — vermicelli
2.00	cardamom — pods
2.00	cinnamon — stick
30.00 ml	muscovado sugar
4.00	milk
10.00 ml	vanilla — essence
3.00	eggs — just the yolks
200.00 ml	white sugar

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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.