Make creme caramel: Preheat oven to 225 degrees
Divide caramel sauce equally into ramekins, one
nd coat the forms in Caramel. In your widest sautee pan
br>Working quickly, pour the caramel into a 2 pint ceramic
until mixture is a deep caramel color. Remove from heat; allow
5-10 minutes or until caramel is amber in color (this
he mixture is a dark caramel color. Remove from the heat
ixture is a deep golden caramel color. Transfer to an 8
ver yogurt mixture.
Drizzle caramel topping over top.
Cut
ook until an amber colored caramel forms.
Remove from heat
ntil melted and a light caramel color, swirling pan occasionally. Immediately
uickly pour equal amounts of caramel syrup into the 4 prepared
dge of ramekin and turn creme caramel out on to a saucer
Caramel - Place water in a heavy
Caramel:Microwave sugar and water on high for 6-8 minutes.
Pour equal amount of caramel into each mould and set aside.
Custard:Beat together eggs and sugar.
Stir in milk.
Strain into moulds.
Microwave on medium 10-12 minutes.
Allow to stand for 10 minutes.
Turn out when cold.
he pan so that the caramel doesn't burn. Stirring forms
an use your favorite caramel recipe or store-bought caramel. If using rum
Make eggnog creme anglaise: in med saucepan, combine
eat; stir in the marshmallow creme, peanut butter and vanilla. Add
simmer to an amber-colored caramel.
Have ready 4 warmed