Ingredients
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10 Egg
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½ Egg White
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4½ oz (125 g) plus 8¾ oz (250 g) Sugar
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4½ fl oz (125 ml) Water
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Sherry
Directions
Steps
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1
Done
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Whisk together the egg yolks with the egg white. |
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2
Done
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Spread 125 g (4½ oz) of sugar evenly in the bottom of a heavy-based saucepan over a low heat. Allow to caramelise without stirring, and remove from the heat when it becomes a dark caramel sauce. |
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3
Done
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Boil the water in a saucepan with 250 g (8¾oz) of sugar until a syrup forms. |
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4
Done
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Coat the bottom of a baking dish with the caramel from step 2. |
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5
Done
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Whisk the syrup from step 3 and the beaten eggs together. |
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6
Done
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Carefully pour the egg mixture through a sieve into a baking dish. |
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7
Done
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Create a bain-marie using a bigger dish half-filled with water and bringing it to a medium heat. Place the dish with the eggs inside it – ensuring it doesn’t touch the bottom by resting on something heatproof – for 20 minutes, and then leave to cool for 10 minutes. |
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8
Done
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Cover and leave in the fridge for 5 hours or so to set. |
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9
Done
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Serve with sherry or sweet wine. |
