Ingredients (for 6 people):
• 16 biscuits roses or 32 biscuits roses mini
• 6 eggs
• 80g (2.8 oz) of sugar
• 330 ml (11 fl. oz) of milk
• 350 ml (11.8 fl. oz) of heavy cream
• ¼ c. liquid caramel
• ½ c. rum soaked raisins (drained)
Utensils:
A 9-inch round cake tin or a leak-proof spring form tin
Directions:
• Beat the eggs, sugar, milk and cream.
• In a 9-inch round cake tin (or a leak-proof spring form tin), pour the caramel and sprinkle the soaked raisins.
• Delicately pour the mixture over the caramel and raisins.
• Break 12 biscuits de Reims into large uneven pieces and place them in the mixture (be sure they are fully submerged).
• Cover the top of the cake with 4 whole biscuits.
• Cook at 356° F (180° C) for 1 hour.
• Invert the cake tin on a plate.
Optional: Sprinkle with shredded coconut.
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