Caramel Blancmange

Instructions

1. 1

   Preheat the oven to 180°C. In a medium saucepan, combine the cream, milk, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.

   Tip: Be careful not to scald the milk.

2. 2

   In a separate bowl, whisk together the egg yolks and tapioca starch until well combined. Gradually add the warm milk mixture to the egg yolk mixture, whisking constantly.

   Tip: This is called tempering the eggs.

3. 3

   Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.

   Tip: This should take about 10-15 minutes.

4. 4

   Remove the saucepan from the heat and stir in the flour until it is well combined. Add the unsalted butter and stir until melted.

   Tip: Be careful not to burn the butter.

5. 5

   Strain the mixture into a bowl and let it cool to room temperature. Cover and refrigerate for at least 2 hours or overnight.

   Tip: This will allow the mixture to set and become firm.

6. 6

   To assemble the blancmange, dip a serving spoon into the caramel sauce and drizzle it over the top of the blancmange. Serve chilled.

   Tip: You can also add a spoonful of raspberry sauce on top for extra flavor.

7. 7

   To make the caramel sauce, combine the granulated sugar and 100ml of water in a small saucepan. Place over medium heat and cook, stirring occasionally, until the sugar has dissolved and the mixture is hot and caramel-colored.

   Tip: Be careful not to burn the sugar.

8. 8

   Remove the saucepan from the heat and slowly pour in 100ml of heavy cream, whisking constantly. The mixture will bubble and steam vigorously, so be careful not to splash.

   Tip: This will help to stop the cooking process and create a smooth caramel sauce.