Make creme caramel: Preheat oven to 225 degrees
Divide caramel sauce equally into ramekins, one
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
nd coat the forms in Caramel. In your widest sautee pan
ook until an amber colored caramel forms.
Remove from heat
ntil melted and a light caramel color, swirling pan occasionally. Immediately
br>Working quickly, pour the caramel into a 2 pint ceramic
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.
ver yogurt mixture.
Drizzle caramel topping over top.
Cut
he pan so that the caramel doesn't burn. Stirring forms
an use your favorite caramel recipe or store-bought caramel. If using rum
Bake cake according to instructions on box.
When cake is done, poke holes all over the top (about the size of a ball point pen). Heat hot fudge and spread over the top of the cake while it is still hot. Heat caramel and spread over the top. Let cool completely on counter or put in fridge. Top with whipped cream when ready to serve. Sprinkle candy bits on top. Store any leftovers in the refrigerator.
Make eggnog creme anglaise: in med saucepan, combine
s set.
Drizzle with caramel topping.
MAKE STRUSEL TOPPING