Caramel Pots With Minted Shortbread Sticks

Lama gak ngeblog kaku juga ya... dua bulaannn rekor nih. Dah beberapa minggu ovenku kongslet... ih gak tau lah apaan tuh istilahnya yg jelas pas terakhir ngoven transformernya kayak kebakar gitu, belom sampe keluar api seh, cuman dah gosong en berasap. Abis itu ngoven cake pakek oven convectional, oven nyang buat nge-toast tuh yang ada malah error mulu.. gak bisa bagus hasilnya. Makanya kali ini bikin shortbreadnya separuh resep itupun dua kali ngoven... haallaaaahhh udin dweh komplainnya heheeh...

Shortbread-nya enakkk, aku aja syuka apalagi anak-anak ... bikinnya setengah resep, aku cuman pakek dua lembar daun mint yg lebar, masih berasa kok. Enak...enak.... rusak dah diet. Emang diet ? Enggak kikkk...

Bikin caramelnya gak ada masalah... lancar, yang masalah malah keasyikan nyodrek, jadi rada gosong. Tapi kan caramel is all about gosong kan ? kikikkk.. Hasilnya... perpaduan shortbread yang crispy dengan caramel creme yang soft dan meleleh di mulut. Thanks KBB for another awesome recipe.... Thanks also to Dita and Lina for making the round up... lop yu...

Caramel Pots with Minted Shortbread Sticks

Source: Chef Fred Wiesehutter, Heritage Christchurch, posted at Foodtown Magazine.

Minted Shortbread Sticks

100g icing sugar

200g flour

100g cornflour

250g unsalted butter, softened

1 vanilla pod, seeds removed and reserved

1 sprig mint, chopped

Preheat the oven to 150C. Line a baking tray with baking paper.

Combine the icing sugar, flours, butter, vanilla seeds and mint in a bowl and mix well. Roll out to about 1cm thick. Cut into 2 x 8cm fingers. Place on the prepared tray and bake for 20-25 minutes, until lightly golden. Cool and store in an airtight container until required. Makes about 30.

Caramel Pots

125g caster sugar

2 Tbs water

125ml milk

250ml cream

3 egg yolks

Whisk the sugar into the water in a saucepan. Heat carefully and cook to a golden caramel. Combine milk and cream in a separate saucepan and warm-do not boil. Whisk the milk into the caramel. Cool slightly.

Beat the egg yolks, until creamy. Gradually pour the hot caramel onto the egg yolks, mixing well.

Pour into four ramekins. Bake in a water bath at 160C for 30 minutes or until set. Remove the ramekin, cool then chill. Serves 4.