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.
unsalted butter for greasing ramekins
1 teaspoon vanilla extract
25 caster sugar
- Pre-heat oven to 150C and warm the ramekins inside (so that they are warm when the caramel is poured in)
- Pour sugar and 6 Tablespoons of water into a clean stainless steel pan
- Dissolve the sugar slowly, stirring with a wooden spoon over a low heat
- When no sugar granules are left – stop stirring, and boil until the sugar turns a dark copper colour
- Remove immediately from the heat (so caramel does not burn) and quickly pour into warmed ramekins.
- Set aside to cool (not in the fridge)
- once cool – butter the sides of the ramekins above the level of the caramel.
- To make the custard, whisk eggs, vanilla extract and caster sugar together
- Heat milk in a saucepan over a gentle heat
- Pour into egg mixture and whisk until smooth
- Pour into prepared ramekins
- Cook for 20-30minutes at 150C in a water bath/bain marie
- Remove from oven, cool and then refrigerate overnight.
- Turn upside down to serve!