Caramel Mold With Strawberry Sauce
|Sugar||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Milk||2 Cup (32 tbs)|
|Sugar||3 Tablespoon (for sprinkling)|
Method In a heavy saucepan combine sugar and 4 cup of the water for the caramel; cook over a low heat until dissolved.
Boil syrup until rich brown in color; pour in remaining cup water very carefully off the heat (caramel mixture will sizzle vigorously).
Cook, stirring, until caramel is dissolved.
Pour into a bowl to cool.
Set oven at moderately hot (375Â°F).
Heat milk with 1 tablespoon sugar and stir until dis- solved.
Combine eggs and extra egg yolks and mix with a fork, until smooth but not frothy.
Stir in warm milk gradually, then add caramel mixture.
Strain this custard into the lightly oiled charlotte mold or souffle dish and cover with foil.
Stand dish in a pan of hot water, bake in heated oven for 40-50 minutes, or until a knife inserted near the center comes out clean.
Remove from oven and cool.
While custard bakes, hull and cut straw- berries in slices.
Sprinkle them with sugar and let stand for about 30 minutes.
Work berries through a sieve or puree them in a blender.
Turn caramel creme from the mold onto a serving dish; spoon strawberry sauce over and around it