Karamelrand

Karamelrand (kah-ah-mell-rand) is a rich luxurious dessert. The custard separates slightly so that when it is turned out the bottom is light and fluffy and the top smooth.

4 oz. sugar

2 fl. oz. water

6 eggs, separated

3 oz. sugar

1 pint single cream

2 strips lemon rind

8 oz. strawberries, sprinkled with

2 tablespoons Cointreau and set aside for

2 hours

Preheat the oven to warm 325°F (Gas Mark 3, 170°C).

First make the caramel. In a medium-sized saucepan, dissolve the sugar in the water over low heat, stirring constantly until the sugar has dissolved.

Increase the heat to moderate and boil the syrup until it becomes golden brown. Remove the pan from the heat and pour the caramel into a 3-pint ring mould. Tip and rotate the mould so that the caramel coats the sides and bottom evenly. Set aside.

In a large mixing bowl, beat the egg yolks and sugar together with a wire whisk or rotary beater until they are pale and thick.

In a medium-sized saucepan scald the cream with the lemon rind (bring to just under boiling point) over moderate heat.

Remove the pan from the heat. Cover the pan and set aside for 20 minutes.

Remove the lemon rind and gradually add the cream to the egg yolk mixture, whisking constantly.

In a large mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks.

With a metal spoon, carefully fold the egg whites into the egg yolk and cream mixture. Spoon the custard, into the prepared mould. Place the mould in a baking tin half-filled with hot water and put it in the oven. Bake the custard for 25 minutes or until it is just firm when pressed with a finger.

Remove the baking tin from the oven. Take the mould out of the water and dry the bottom. Allow the mould to cool and then chill it in the refrigerator for 2 hours.

Remove the mould from the refrig-erator and run a table knife around the edge to ease the custard away from the sides of the mould.

Quickly dip the bottom of the mould into hot water. Place a serving plate, inverted, over the mould and reverse the two.

The pudding should slide out easily.

Spoon the strawberries into the centre of the ring and serve at once.

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