Cream caramel with kiwi and oranges

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Directions

1. 1

   Rinse 4 small moulds (7-8 cm Ø, equivalent to approx. 1/8 litre capacity) with cold water and distribute the caramel syrup (included in the pack) in the moulds. Put the cream powder and the egg yolk in a saucepan.

2. 2

   Stir in cold milk bit by bit. Bring to the boil while stirring constantly and let it boil for about 1 minute. Pour the hot cream into the moulds and place in the fridge for about 1 1/2 hours. In the meantime, peel the orange generously so that the white skin is completely removed.

3. 3

   Cut out the flesh with a sharp knife between the parting skins. Peel and slice the kiwis. Use a knife to remove the crème caramel from the rim of the mould and turn it out onto a plate.

4. 4

   Spread 3 orange fillets and kiwi slices around each. Serve garnished with a mint leaf if desired.