Mary Berry’s Great British Bake Off Creme Caramels

Already mentioned it last week in my apple tart post – but I am absolutely loving the BBC2 tv series called *The Great British Bake Off* which is aired every Tuesday evening… and the inspiration that I am deriving after each show until the weekend is truly motivating.

The episode last week – saw 10 of the Amateur (Amateur my ass…. as these folks are super duper amazing in the kitchen) having to bake and present 6 of Mary Berry’s infamous Créme Caramels.

The recipe doesn’t look too hard – but remember that this is a challenge and they are only given half of the instructions… and even though the recipe doesn’t have a lot of ingredients… burning the caramel or not leaving the sugar to boil for long enough can have disastrous effects!! (As even a few of these experienced bakers saw!)

This recipe can be found on the BBC2 website under the following link.

Créme Caramel

not the neatest picture – but they tasted pretty good!

160g sugar

unsalted butter for greasing ramekins

4 eggs

1 teaspoon vanilla extract

25 caster sugar

600ml milk

  1. Pre-heat oven to 150C and warm the ramekins inside (so that they are warm when the caramel is poured in)
  2. Pour sugar and 6 Tablespoons of water into a clean stainless steel pan
  3. starting to boil

  4. Dissolve the sugar slowly, stirring with a wooden spoon over a low heat
  5. turning a glorious amber colour

  6. When no sugar granules are left – stop stirring, and boil until the sugar turns a dark copper colour
  7. Remove immediately from the heat (so caramel does not burn) and quickly pour into warmed ramekins.
  8. Mary’s recipe calls for 6 ramekins – but I used 8 smaller ones instead

  9. Set aside to cool (not in the fridge)
  10. once cool – butter the sides of the ramekins above the level of the caramel.
  11. To make the custard, whisk eggs, vanilla extract and caster sugar together
  12. Heat milk in a saucepan over a gentle heat
  13. Pour into egg mixture and whisk until smooth
  14. Pour into prepared ramekins
  15. Cook for 20-30minutes at 150C in a water bath/bain marie
  16. Remove from oven, cool and then refrigerate overnight.
  17. Turn upside down to serve!

2 thoughts on “Mary Berry’s Great British Bake Off Creme Caramels

  1. Pingback: Mary Berry’s Lemon Drizzle Traybake Cake « whyiamnotskinny

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