Green's Carmelle Mix (70g)

Product Information

The heating process will take about 5 minutes on a gentle heat. As soon as the sugar starts to turn brown, tilt the pan to distribute the liquid (you may get parts where the sugar hasn't turned brown yet. Place the ramekins in the baking tray and add cold water to the tray so the water level comes 2 - 3 cm up the sides of the ramekins. Caramel covers all the bottom of the ramekins By sieving the mixture, you will remove a lot of the bubbles and also any bits of cooked egg lumps. This is the part which will give you the smooth, silky, velvety texture so don't skip it!

Bain Marie is a term used for 'water bath'. It is used when you want to evenly cook something gently and gradually.

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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. 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.

By sieving the mixture, you will remove a lot of the bubbles and also any bits of cooked egg lumps. This is the part which will give you the smooth,silky,velvety texture so don't skip it!When you are ready to serve, use a thin-bladed sharp knife and run the blade around the sides of the ramekins, taking care not to wobble or slip with the knife - this will damage the set custard inside. Heat the milk and sugar in a pan on gentle heat. Keep the measuring jug that you used for your milk handy as we will need it. Remove the pan from the heat and pour the caramel into the base of a 23cm x 5cm deep round baking dish, tipping it to cover the base evenly with caramel. Set aside. Place in the fridge, ideally overnight, or for at least 4 hours to allow the caramel layer to soften into the cream layer.

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. 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. 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. Pour the caramel into each ramekin, evenly sharing it between the 4 ramekins.Tilt the ramekins so the caramel covers the entire bottoms. Place the ramekins in the baking tray and add cold water to the tray so the water level comes 2 - 3 cm up the sides of the ramekins. 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.The heating process will take about 5 minutes on a gentle heat. As soon as the sugar starts to turn brown, tilt the pan to distribute the liquid (you may get parts where the sugar hasn't turned brown yet. Can you see there is still unmelted sugar in the middle of the pan. I tilt the pan to distribute it and wait for it to bubble