Cappuccino Crème Caramel
Ingredients:
• 1 pack Green’s Sweet Carmelle Mix
• 568ml (1 pint)
• 15g (1 tbsp) freeze dried coffee granules
Method:
1. Place the caramel syrup into the base of your mould/s
2. Heat 1 pint of milk to almost boiling point in a large saucepan. Remove from the heat.
3. Sprinkle the Carmelle mix and the coffee evenly over the surface of the milk, stirring continuously.
4. Return to the heat and boil for at least 2 minutes, stirring continuously.
5. Pour gently into a 1 pint mould (or individual ramekins) and leave to cool at room temperature.
6. Place in a refrigerator to set. 1 hour for individual moulds and 2 hours for a 1 pint mould.
7. To serve remove from the refrigerator and turn out.
