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Published 1990
This is a delicate and exciting traditional dessert, yet very easy to prepare. You can use the whites of the eggs later for Soupirs aux Amandes; you will like the lovely combination of rum custard and almond wafers.
Boil ½ cup of the sugar with the water in a 1-quart mold over a medium to high flame. Shake the mold from time to time. When the syrup turns from golden to amber in color, place the bottom of the mold in a pan of cold water for 1 minute, then rotate the mold so the caramel runs and coats the entire bottom and part of the sides. Let it cool upside down for a few minutes over a plate that has bee