Green's Carmelle Mix (70g)

Product Information

Nature's liquid gold awaits in our honey collection. Dive into the rich flavours and natural sweetness that only honey can offer. Drizzle it over your cereals, toast, or even into your favourite beverages for a touch of magic. Place in the fridge, ideally overnight, or for at least 4 hours to allow the caramel layer to soften into the cream layer.

Keeping your mixer on a LOW speed, very slowly add the milk until everything is combined. Then add the vanilla. Top Tips Now, this is the hardest bit of the whole recipe. When cool, cover with some plastic wrap and leave in the fridge to chill for a minimum 3-4 hours. Make the caramel first. Put the 175g sugar in a heavy-based pan with a good splash of water and melt over a low heat until all the sugar has dissolved. Increase the heat and boil the mixture, swirling the pan to make sure the sugar caramelises evenly, until it has taken on a rich, dark colour.Make sure your water level in the baking tin is up to 2-3 cm high. Cover the baking tin with the sheet of foil and gently transfer to the oven and let it gently cook for 45 minutes. Gently lift the ramekin off. If the custard won't come out, gently tap the top, or leave for a few minutes. Gravity will win in the end and it will come out. Be aware you will get caramel liquid coming out of the ramekin too, so make sure your saucer is not too shallow.

Melt the sugar and water in a pot and allow to boil, swirl the pot regularly but do not mix with a spoon Take a serving saucer and place over the top of the ramekin, and holding both the saucer and the ramekin, turn upside down so the saucer is on the table. As soon as you have added the water, swirl it around in the pan so it is combined with the sugar and turn off the heat. Keeping your mixer on a LOW speed, very slowly add the milk until everything is combined.Then add the vanilla.Simply produced with whole milk, fresh eggs, cream, sugar and caramel, the Crème Caramel is a timeless dessert that is simply delicious. Perfect for an everyday treat or a delicious dessert. Whisk the 2 eggs and 4 egg yolks together with the sugar on a medium speed. Try not to whisk so hard you get loads of bubbles. We don't want bubbles! To make the caramel, add the sugar and 3 tbsp water and heat until it starts to go a golden colour around the outside, then turn down the heat and gently stir and continue to heat until the sugar has all dissolved and melted and changed to a deep caramel colour. Want to try something different for your after dinner dessert? Then give this carmelle mix from Greens a whirl.

When the caramel is ready, you need to work fast as the caramel will start to set once you turn the heat off, so pour into ramekins immediately! Preheat the oven to 160°C/fan140°C/gas 3. Put the milk in a heavy-based pan, scrape the seeds from the vanilla pod and put them in the pan with the pod. Bring to the boil, then immediately remove from the heat and set aside for 10 minutes.

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Bain Marie is a term used for 'water bath'. It is used when you want to evenly cook something gently and gradually. Delicious alone, you could serve with a dollop of whipped cream or a scoop of ice cream for a truly decadent dessert. Minimum life based on 'use-by' date of product. Average life based on last week's deliveries. Life guarantee shown based on delivery tomorrow with the Life guarantee starting the following day.

Warm the milk, cream and extract until just above hand temperature, pour over the eggs and mix until smooth, don't over whisk or create too much air Now this is the hardest bit of the whole recipe. When cool, cover with some plastic wrap and leave in the fridge to chill for a minimum 3-4 hours. Most popular with customers in United States of America (USA), France, Greece, UK - England, Singapore, Portugal, Germany, Estonia and Canada, but you can buy Greens Carmelle Mix for delivery worldwide. Place the ramekins onto the tray and add boiling water, so it comes up to the sides of the ramekins.Make sure your water level in the baking tin is up to 2-3 cm high. Cover the baking tin with the sheet of foil and gently transfer to the oven and let it gently cook for 45 minutes. This method of cooking of often called Bain Marie.