Method
Preheat the oven to 140°C.
To make the caramel, add 125g caster sugar and water to a heavy-based pan and bring to simmer on a gentle heat. When it turns a caramel colour, remove and place into a greased baking dish (ramekins, bread loaf shape or round tin).
In a large bowl, whisk together eggs, sugar, cocoa and rum. Then in a small saucepan, bring milk and cream to a simmer. Pour into the egg mixture and stir. Then fill the baking dishes with the mix.
Cook in a water bath in the oven at 140°C (280°F) for 40–45 minutes.
Allow to cool, then place in the refrigerator for a minimum of 2 hours, or overnight for a better outcome.
Turn out of dishes and serve cold with crushed biscuits, mint, orange zest, orange segments and a sprinkle of icing sugar.
Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!
Ingredients
Ingredients
Directions
Preheat the oven to 140°C.
To make the caramel, add 125g caster sugar and water to a heavy-based pan and bring to simmer on a gentle heat. When it turns a caramel colour, remove and place into a greased baking dish (ramekins, bread loaf shape or round tin).
In a large bowl, whisk together eggs, sugar, cocoa and rum. Then in a small saucepan, bring milk and cream to a simmer. Pour into the egg mixture and stir. Then fill the baking dishes with the mix.
Cook in a water bath in the oven at 140°C (280°F) for 40–45 minutes.
Allow to cool, then place in the refrigerator for a minimum of 2 hours, or overnight for a better outcome.
Turn out of dishes and serve cold with crushed biscuits, mint, orange zest, orange segments and a sprinkle of icing sugar.
