One of the posts
Total Time: 90 Min
Yield: Serves 2-3
*If you wish to make your own caramel syrup, please see the recipe that we have included below.
Dissolve the iota and kappa carrageenan in a few tablespoons of water with sugar and mix to form a solution.
Add the solution to the milk, whiskey and food coloring.
Blend together using a food processor to disperse the carrageenan solution completely.
Add the vanilla to the mixture then
bring it to a boil on the stove, gently stirring to hydrate the carrageenans. This may take 15-20 minutes.
Strain to remove any particles in order to produce a velvety smooth liquid.
Pour into ramekins. Place in a fridge for about 25 minutes to let it set and to firm up.
Unmold the carrageenan scotch custard using a spatula. Set in a plate and top it with caramel sauce. Your carrageenan scotch crème caramel is ready to be served.