Caramel Cream With Wine
|Superfine caster sugar||3 1⁄2 Ounce|
|Sweet white dessert wine||1 1⁄4 Cup (20 tbs)|
|Cane sugar syrup||2⁄3 Cup (10.67 tbs)|
Put the sugar in a flat Pyrex dish 9 inches (23 cm) in diameter and add 1/4 cup (4 tablespoons) of water.
Microwave, uncovered, on HIGH for 6 minutes, taking care that the caramel does not get too brown, because it will continue to cook for several seconds after being removed from the oven.
Make sure the caramel is spread evenly over the base of the dish.
Pour the wine into a bowl and heat in the microwave oven for 3 minutes on HIGH.
Wash the lemon thoroughly.
Pat dry on kitchen paper.
Remove the zest (peel) with a small sharp knife, taking care not to bring away any of the bitter white pith.
Whisk the eggs in a bowl.
Add the cinnamon, lemon zest (peel) and cane sugar syrup.
Carefully pour the hot wine into the egg mixture, whisking vigorously the whole time.
Pour the mixture into the dish containing the caramel and microwave for 12 minutes on HIGH.
Leave the caramel cream to cool a little.
Remove from the mold (mould) and refrigerate.