Madeleine Kamman

Viennese Caramel Potted Creams

Preparation info
  • FFR—

    10

    servings
    • Difficulty

      Easy

Appears in
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The New Making of a Cook

By Madeleine Kamman

Published 1997

  • About

From a Viennese friend and colleague at Swissair forty years ago. It was served with a great big rosette of Schlag (whipped cream) flavored with coffee liqueur, which I do not use because it dilutes the taste of this lovely custard too much.

Ingredients

  • 1½ tablespoons neutral-tasting oil of your choice
  • 1 cup granulated sugar
  • 3

Method

Preheat the oven to 325°F. Bring a kettle full of water to a boil. Using the tip of a finger, coat ten small custard containers very lightly with the oil and set aside.

Mix half the sugar and the water together in a small skillet. Quickly bring the mixture to a boil, then cook