Boeber Caramel recipe

In honour of the 15th Day of Ramadaan here is a different take on the traditional Boeber drink. I'm taking a day off so hoping someone will make and take pics?

Boeber Caramel


100 g butter125 ml vermicilli2 cardamom pods2 cinnamon sticks1 Litres milk30 ml light brown sugar10 ml rosewater3 egg yolks180 ml white sugar20 g sultanas and almonds to decorate


Preheat the oven to 180 °C and grease 8 dariole moulds (small steamed pudding moulds).Melt the butter in a saucepan, add the vermicilli, cardamom pods and cinnamon sticks and fry over low heat until the pasta has browned.Add the milk and brown sugar, bring to the boil and cook over a low heat until the pasta is done. Remove the cardamom pods and cinnamon sticks.Remove from the heat and stir in the rosewater and egg yolks. Heat the white sugar in a pan until caramelised.Pour a little of the caramel into each mould. Fill the moulds with the boeber mixture, place them in a water bath (bain-marie) and bake for 20-25 minutes, until firm to the touch.Remove from the oven and set aside to rest. To serve, turn out onto plates, decorate with sultanas and almonds and serve.

I personally don't like sultanas so usually leave it out!

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