Goat Curd Creme Caramel by Duy Dash

Directions

1. Preheat Oven to 140C Best made around 3 hours before serving to all ow fridge time for setting. Combine caster sugar and water in a saucepan, heat over medium heat until the sugar dissolves and becomes dark golden caramel. Quickly and carefully pour hot mixture evenly into 4 ramekins and swirl to coat the base of the ramekin. Set aside. set aside.
2. Combine Goat Curd and milk in a saucepan heat on low-med heat until it just begins to boil. At this point the mixture will split or separate. Allow the curd mixture to cool for two minutes then slowly pour into the egg mixture gently incorporating. Pour mixture into blender and blend until smooth and silky approx. 30 sec - 1 min. Pour mixture into prepared ramekins, evenly dividing between the ramekins. Place ramekins into a baking dish with high sides, carefully pour boiling water in baking dish to come up to the half-way point of the outside of the ramekin. Bake in oven at 140c for 35 mins until golden, allow to cool slightly before placing in fridge to set approx. 2 hours.
3. To serve carefully run knife around edge of ramekin to loosen the Crème Carmel, turn onto plate, crumble Ginger Nut biscuit on top just before serving with good quality Vanilla Bean ice cream.