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Triple Vanilla Créme Brûlée

Triple Vanilla Créme Brûlée

by | Aug 4, 2023 | 0 comments

TIP: If you don’t have a blowtorch, preheat the grill of your oven to the highest setting and place the creams directly underneath the element for 1 minute or until caramelised. 

Triple Vanilla Créme Brûlée

Serving Size:
6
Time:
1 hour 15 minutes
Difficulty:
Easy

Ingredients

Directions

  1. Split and scrape the vanilla bean, reserving the pod. Place the cream, vanilla pod and seeds in a small saucepan and heat gently over low heat. Remove from the heat and set aside to infuse for at least 1 hour or even better, refrigerate overnight.
  2. Return the pan to the heat and heat until barely simmering. Whisk the egg yolks and sugar together until creamy. Pour the hot cream mixture carefully into the egg yolk mixture, while whisking. Strain into 6 ramekins.
  3. Preheat the oven to 140°C and place a roasting tray half filled with water inside. When the water starts steaming, add the ramekins (ensure the water level reaches the same level as the custard layer in the ramekin) and bake for 35-40 minutes or until the custard jiggles like jelly. Remove from the hot water and cool at room temperature before setting in the fridge. To serve, sprinkle a thin layer of granulated sugar over each ramekin then tip off the excess. Wipe the edge clean with a damp cloth, then caramelise with a blow torch until golden. Serve immediately. 
Triple Vanilla Créme Brûlée
Vanilla Bean Crème Brûlée Tarts

Vanilla Bean Crème Brûlée Tarts

by | Aug 26, 2021 | 2 comments

Crème Brûlée is everyone’s favourite dessert. And what’s not to love about it? Hearing the sugar crack when you plunge your spoon through the caramelized toffee on top is sheer bliss. The silky smooth custard, the hint of real vanilla; these are all things that make crème brûlée a classic that you shouldn’t really mess with. Which is exactly why I’m about to change it! I have a killer crème brûlée recipe but have always felt the dessert needs short, buttery pastry to complete it – so I encased the custard filling in it to make tarts. The result is pure heaven!  Find the recipe below…

Vanilla Bean Crème Brûlée Tarts

Serves 4

 
SWEET PASTRY
 
250g cake flour
 
 
120g salted butter, coarsely chopped
 
3 large egg yolks  

FILLING

185ml fresh cream

1 x The Kate Tin Gourmet Vanilla Bean, split

2 large egg yolks

40g Natura Sugars Golden Caster Sugar + extra, to top

    For the pastry, blitz the cake flour and icing sugar in a food processor to combine, then add the butter and continue blitzing until the mixture resembles fine breadcrumbs. Add the 3 egg yolks and blitz until just combined. Tip out the pastry onto a clean work surface and bring the pastry together with your hands to form a ball. Wrap in cling film and refrigerate 1 hour. Preheat the oven to 180C (or 160C for fan-assisted ovens). Roll out the pastry on a lightly flour-dusted work surface to 0,5cm thickness and line 4 fluted, loose-bottomed tart tins (10cm-diameters) with the pastry. Trim the edges with a sharp knife and refrigerate to rest, 1 hour. Once the pastry case has chilled, line it with baking paper, fill with baking beans or pulses, and blind-bake in the preheated oven, 8 –10 minutes, until crisp and light brown and crispy. Remove from oven, take out the baking beans and discard the baking paper used for the blind baking. Return the pastry case to the oven to bake, a further 8 –10 minutes. Allow to cool on a wire rack. For the brûlée, lower the oven temperature to 140C (120C for fan-assisted ovens). In a small saucepan, heat the fresh cream along with the split vanilla pod and seeds to just below boiling point. Cream the 2 egg yolks and castor sugar together in a medium bowl. In a steady stream, pour the warm vanilla cream into the egg mixture while whisking continuously. Strain the mixture through a sieve, discard the bits and divide the filling among the baked pastry cases. Bake, 35 – 40 minutes, until set and the centre wobbles slightly. Remove the tartlets from their tins and allow to cool down to room temperature. Store the tartlets in the fridge until needed. They can keep for 2 days in the fridge. Sprinkle a layer of sugar over each tartlet and brûlée them, using a kitchen blowtorch.

    TIP: If a kitchen blowtorch is not available, preheat the oven’s grill and place the tartlets underneath the grill for a couple of seconds to caramelise.

     

    Burnt Vanilla Yoghurt Mille-Feuille

    Burnt Vanilla Yoghurt Mille-Feuille

    by | Oct 15, 2020 | 0 comments

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    This burnt vanilla mille-feuille is my lightened up version of the French classic! 

    Burnt Vanilla Yoghurt Mille Feuille

    There are three main components to this delicate little dessert; The pastry layers, burnt vanilla and the super creamy and thick new Nutriday double cream yoghurt. The yoghurt is super special and is a real treat for breakfast as it tastes like pudding! It’s also one of my favourite things to add to desserts. In order to turn it into a quick and easy filling, I made what is traditionally called ‘Labneh’. It’s a process of straining the yoghurt through muslin cloth to remove most of the whey, which results in a thicker, pipeable consistency. Not only is it seriously easy to make, but it is also a far lighter replacement for the traditional mille-feuille (pronounced meel-foy) filling of custard. 

    Burnt Vanilla Yoghurt Mille Feuille

    Burnt vanilla powder is my secret way of making sure that every part of the (very expensive) vanilla bean is used – I first scrape the seeds from the vanilla bean and use these in panna cotta, ice cream etc, then I steep the vanilla bean in vodka for a few weeks to make my own extract. After that I place the vanilla bean in a jar of sugar, and finally, I toast it and grind it to make burnt vanilla powder. FOUR uses from one vanilla bean. If you don’t have vanilla beans, then you can use the new Nutriday vanilla flavoured yoghurt which has tiny little black specks of vanilla seeds in it which I just adore. I totally would’ve used that if it had launched before I shot this post! 

    Burnt Vanilla Yoghurt Mille Feuille

    Lastly, we get to the pastry. Traditionally, mille-feuille is made from puff pastry and as delicious as puff pastry is, I secretly really don’t like it in mille-feuille. I like my desserts to crumble into submission when I put my fork through them and puff pastry just doesn’t do that for me (although I have a mille-feuille in my cookbook with a clever puff pastry trick that DOES!) So, in order to make this mille-feuille absolutely melt in the mouth, I’ve used phyllo pastry which has been brushed with melted butter and icing sugar. This is a great make-ahead dessert (all the elements can be made ahead of time and then just assembled on the day) and just perfect for the warmer weather. In fact, it would probably make a perfectly acceptable breakfast, too! Happy baking! 

    Burnt Vanilla Yoghurt Mille Feuille
    Serves 4
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    Does this look wrong?
    Ingredients
    1. 500ml NutriDay Double Cream Yoghurt
    2. 1 x 125g phyllo pastry (3 phyllo sheets)
    3. 50g salted butter, melted, for brushing
    4. Icing sugar, for dusting
    Burnt Vanilla Yoghurt
    1. 30g Demerara icing sugar, plus extra to dust
    2. 1 tbsp burnt vanilla powder (see TIP) or vanilla extract
    3. Fresh raspberries, to garnish
    Instructions
    1. Place the yoghurt in a muslin cloth and allow it to drain for 2 hours or until thick.
    2. Refrigerate until ready to use.
    3. Preheat the oven to 180°C (or 160°C fan-forced) and line 2 baking trays with baking paper.
    4. Cut the phyllo sheets in half and, working with one half at a time, evenly brush the melted butter over the phyllo sheet and dust liberally with icing sugar. Place another sheet of phyllo over the top and repeat this process until you have three layers. Finish the top layer with another layer of melted butter and icing sugar.
    5. Repeat this process until all the pastry has been used up.
    6. Trim the rough edges of the pastry layers and cut out 10cm by 5cm rectangles.
    7. Place on the lined baking trays and place in the oven for 8-10 minutes or until golden and crisp. Remove from the oven and cool completely.
    8. When ready to serve, whisk the icing sugar and burnt vanilla into the yoghurt.
    9. Place into a disposable piping bag and cut the tip of the piping bag at an angle. (You can use a piping tip of your choice if you’d prefer)
    10. Assemble the mille-feuille by piping a layer of yoghurt and topping it with another layer of phyllo. Repeat this until you have 3 layers. Finish with a layer of yoghurt and raspberries.
    11. Serve immediately.
    Notes
    1. TIP: To make the burnt vanilla, preheat the oven to 180°C (or 160°C fan-forced).
    2. Place the vanilla pod in the oven for 5 minutes or until it puffs up.
    3. Leave to cool before blending to a fine powder in a blender or food processor. This method is perfect for using up vanilla beans which have already been used to infuse sugar or your own vanilla extract.
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    The Kate Tin https://thekatetin.com/

    Moerkoffie Cake with Condensed Milk Drip

    Moerkoffie Cake with Condensed Milk Drip

    by | Nov 7, 2018 | 4 comments

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    This moerkoffie cake is really a chocolate marbled cake inspired by the plumes and clouds made when condensed milk is poured into strong, black moerkoffie (bitter coffee). It’s covered in a chocolate coffee French buttercream and finished with a condensed milk drip glaze. 

    It was while sitting at Kobus van der Merwe’s famous Wolfgat restaurant in Paternoster along the West Coast that I got an idea for this moerkoffie cake. The meal was faultless and an honest, innovative ode to the ingredients and culture of the area; the entire meal made from local seaweed and herbs foraged from the sand dunes along the coast. A true tribute to the area and the perfect end to the meal was a cup of strong, bitter moerkoffie sweetened with condensed milk. Inspiration struck! 

    I’ve put a spin on our good old Peppermint Crisp Tart, and our milk tart so why not our moerkoffie? 

    If you don’t know what moerkoffie is, it’s a quintessentially South African style of making coffee that’s as unglamorous as it comes. Made in an enamel tea pot, traditionally over a fire, the ground coffee is boiled until the life has literally left it – all day, to be exact.  A short rest so the coffee grinds sink to the bottom and the bitter, hair-on-your-chest brew is then poured into cups (enamel, preferably) before getting the finishing touch. A very generous swirl of condensed milk – straight out the tin, please! 

    It may not be as refined or well known as Vietnamese coffee, or the Spanish cafe bombon, but the combination of strong, bitter coffee and condensed milk is utterly delicious. How it hasn’t yet been turned into a dessert is beyond me! 

    The cake itself is a mocha vanilla swirl reminiscent of the clouds that form when you pour condensed milk into the coffee and it’s soaked in a moerkoffie syrup then topped with a mocha French buttercream. To finish, a sticky condensed milk drip that only uses 1/4 of a tin of condensed milk. I don’t need to tell you what to do with the rest, do I? 

      

    MOERKOFFIE CAKE
    Serves 8
    This marbled cake is inspired by the plumes made when condensed milk is poured into strong, black moerkoffie (ground coffee made in a pot/kettle over an open fire)
    Print
    Prep Time
    3 hr 20 min
    Cook Time
    40 min
    Total Time
    4 hr
    Prep Time
    3 hr 20 min
    Cook Time
    40 min
    Total Time
    4 hr
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    Trans Fat 0g
    Polyunsaturated Fat 0g
    Monounsaturated Fat 0g
    Cholesterol 0mg
    0%
    Sodium 0mg
    0%
    Total Carbohydrates 0g
    0%
    Dietary Fiber 0g
    0%
    Sugars 0g
    Protein 0g
    Vitamin A
    0%
    Vitamin C
    0%
    Calcium
    0%
    Iron
    0%
    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Does this look wrong?
    Ingredients
    1. MARBLED CAKE
    2. 250g salted butter, softened
    3. 10ml (2 tsp) vanilla extract
    4. 550g castor sugar
    5. 6 large eggs
    6. 300g (2 cups) cake flour
    7. 150g (1 cup) self-raising flour
    8. 3,5g (½ tsp) bicarbonate of soda
    9. 245ml full-cream milk
    10. 50g The Kate Tin Cocoa Powder
    11. 5g (2 tsp) instant coffee powder
    12. MOERKOFFIE BUTTERCREAM ICING
    13. 300g white sugar
    14. 150ml moerkoffie , plus extra 125ml (½ cup), to brush
    15. 6 large egg yolks
    16. 720g unsalted butter, at room temperature, cubed
    17. 7g (1 tbsp) The Kate Tin Cocoa Powder, sifted
    18. 15ml (1 tbsp) brandy mixed with 2g (1 tsp) instant coffee powder
    19. CONDENSED MILK DRIP
    20. 4g (1 tsp) powdered gelatine
    21. 30ml (2 tbsp) water
    22. 150g white sugar
    23. 100g sweetened condensed milk
    24. 175g The Kate Tin Baking White Chocolate, finely chopped
    25. 5ml (1 tsp) vanilla extract
    Instructions
    1. Preheat the oven to 170ËšC. Grease and line 3 cake tins (each with a diameter of 20cm) with baking paper. Set aside until needed.
    2. For the marbled cake, use a free-standing mixer or an electric hand-held beater to whisk the salted butter, 10ml (2 tsp) vanilla extract, castor sugar, eggs, cake flour, self-raising flour, bicarbonate of soda and full-cream milk together until pale and fluffy. Divide the mixture between two bowls. Fold the 50g cocoa powder and 5g (2 tsp) instant coffee powder into one half until thoroughly incorporated.
    3. Using a small measuring cup as a scoop, drop a dollop of the vanilla batter into the centre of each prepared cake tin. Next, drop a cupful of the coffee batter into the centre of each blob of vanilla batter. Repeat with the remaining batter, alternating between the vanilla and coffee flavours as you go. When finished, tap the cake tins on a flat surface to spread the batter evenly.
    4. Bake the cakes in the preheated oven until a skewer inserted into the centres of the cakes comes out clean, about 20 – 30 minutes. Remove from oven and set aside to cool in the tins. Once cool enough to touch, remove the cakes from the tins and transfer to a wire cooling rack. Use a serrated bread knife to cut the top off each cake to create a flat surface.
    5. For the moerkoffie buttercream icing, place the 300g white sugar and 150ml moerkoffie in a medium saucepan. Stir over low heat until the sugar has dissolved. Increase the heat and bring the mixture to a boil until it reaches soft ball stage. Remove from heat and set aside.
    6. Use a free-standing mixer or an electric hand-held beater to whisk the egg yolks until pale and fluffy. Gradually pour the hot sugar syrup down the inside of the bowl, while whisking continuously. Continue to whisk until the mixture thickens and becomes cool to the touch. Slowly add the unsalted butter (one cube at a time) until the mixture turns creamy. Whisk in the 7g (1 tbsp) sifted cocoa powder and fold in the brandy mixture. Set aside until needed.
    7. To assemble, stack the cakes on top of one another on a cake stand, spreading a thick layer of the moerkoffie buttercream icing between each layer. Brush the cakes with the moerkoffie as you go. Cover the entire cake with a thin layer of icing to form a crumb coat. Place in the fridge until the icing has set. Remove from fridge and add a second coat of frosting. Return to the fridge until set.
    8. While the cake is refrigerating, make the condensed milk drip. Place the powdered gelatine in a small, microwave-safe bowl (about the size of a teacup) and add enough cold water to just cover the gelatine. Set aside to soak for 1 minute. Once soaked, microwave in 10-second bursts until the gelatine has dissolved. Set aside until needed.
    9. Place the water, 150g white sugar and condensed milk in a medium saucepan and bring to a boil over medium heat. Once boiling, remove from heat and add the gelatine. Stir until well incorporated then add the chopped white chocolate and 5ml (1 tsp) vanilla extract.
    10. Place the saucepan over an ice bath and whisk gently until the chocolate has melted and the mixture has thickened, about 5 minutes. Carefully pour the mixture over the edge of the cake, allowing it to slowly drip down the sides.
    beta
    calories
    0
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    protein
    0g
    carbs
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    The Kate Tin https://thekatetin.com/
    Moerkoffie Cake with Condensed Milk Drip

    White Chocolate Coconut Panna Cotta & How To Plate A Beautiful Dessert

    White Chocolate Coconut Panna Cotta & How To Plate A Beautiful Dessert

    by | Jul 12, 2018 | 2 comments

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    This dreamy creamy White Chocolate Coconut Panna Cotta proves that dessert doesn’t have to be complicated – in fact, with a few tricks, you can turn ordinary into extraordinary!

    #SPONSORED

    What do you make when you get a few bottles of bright, colourful, fruity Bursting Boba from The Bubble Tea Online Shop? Well, according to all of you, panna cotta! Last week when I posted that I’d found these little fruity exploding balls on my Instagram stories and asked the question: What should I make with this boba? I was hoping I’d receive a gajillion requests for Gin and Tonics, BUT you all had other ideas so White Chocolate Coconut Panna Cotta it is!

    If you’re wondering what bursting boba is, they’re little squishy balls that burst in your mouth when you bite into them and they release a delicious liquid. It’s such a fun sensation! I first came across boba at chef school when we studied revolutionary chef Ferran Adrià who developed the technique of spherification (bursting boba). The cheffing world went crazy and 15 years later it’s still a complete game-changer.  It provides an amazing element of surprise to anything it’s used in. Up until now, you would need to do some fancy at-home chemistry to make these little globules, but now you can simply order them online at The Bubble Tea Online Shop, in a jar, nogals! 

    While they’re extremely popular in Taiwan and used in Bubble Tea (yum!), I want to show you how you can use them to elevate a very simple vanilla panna cotta (or any other dessert for that matter) and how to present a restaurant-worthy dessert that will completely stun your guests into silence. 

    Flavour first. Make something really simple (like this White Chocolate Coconut panna cotta) then think about what colours and flavours are really going to make it a showstopper!  

    I don’t like getting to ‘way-out’ with flavours and I love the classics so I’m going with berries – some fresh strawberries for fragrance, cherries for acidity, some frozen raspberries for tartness. Make sure your dessert isn’t just sweet. Sweet is good, but if you add salty or sour with it, it means you can eat more! 😉 

    Next, textures. A truly special dessert is all about different textures! The creamy, velvety white chocolate coconut panna cotta needs the juicy berries (the frozen raspberries add some unexpected iciness to this) and then I added some of the Bursting Boba balls in strawberry, cherry and blueberry. I can’t wait to try using these in trifles on pavlova or in cocktails! 

    So, we’ve got creamy, juicy, and popping but we’re missing something crunchy!  You can use toasted nuts, crunchy caramel or a crumble but this super-easy lacy tuile is WAY prettier!  

    They look really fancy but they are so easy to make and you could make them in whatever colour you like! I made a little black number for my white chocolate coconut panna cotta.

    Now we’re ready to plate! I find a plain, white plate is the best way to make a dessert pop. Negative space is a big dessert trend so make sure to leave enough space for that.  

    If you’re nervous about unmoulding a panna cotta, how about setting it in a pretty bowl instead? I served my white chocolate coconut panna cotta with a drizzle of Bubble Tea Online Shop’s Berry Rooibos syrup to add extra flavour and a lovely gloss. 

    And voila! Restaurant magic, made right in your very own kitchen! 

    P.S. Head over to my Facebook page here to win a hamper of bubble tea goodies! 

     

    White Chocolate Coconut Panna Cotta
    Serves 8
    Creamy panna cotta served with bursting boba balls and tart berries make for the perfect dessert combination
    Print
    Prep Time
    30 min
    Cook Time
    15 min
    Prep Time
    30 min
    Cook Time
    15 min
    0 calories
    0 g
    0 g
    0 g
    0 g
    0 g
    0 g
    0 g
    0 g
    0 g
    0 g
    Nutrition Facts
    Serving Size
    0g
    Servings
    8
    Amount Per Serving
    Calories 0
    Calories from Fat 0
    % Daily Value *
    Total Fat 0g
    0%
    Saturated Fat 0g
    0%
    Trans Fat 0g
    Polyunsaturated Fat 0g
    Monounsaturated Fat 0g
    Cholesterol 0mg
    0%
    Sodium 0mg
    0%
    Total Carbohydrates 0g
    0%
    Dietary Fiber 0g
    0%
    Sugars 0g
    Protein 0g
    Vitamin A
    0%
    Vitamin C
    0%
    Calcium
    0%
    Iron
    0%
    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Does this look wrong?
    Ingredients
    1. PANNA COTTA
    2. 200ml coconut milk
    3. 40g The Kate Tin White Baking Chocolate, finely chopped
    4. 40g caster sugar
    5. 1 tsp vanilla extract
    6. 300ml cream
    7. 4 (8g) gelatine leaves, soaked
    8. BERRY SAUCE
    9. 60ml Rooibos infused mixed berry syrup
    10. 80g frozen mixed berries
    11. 20g caster sugar
    12. TUILES
    13. 10g plain flour
    14. 5g black food colouring
    15. 80g water
    16. 20g vegetable oil
    17. Fresh cut berries and cherries for garnish
    18. Cherry, strawberry and blueberry boba for garnish
    Instructions
    1. To make the panna cotta, gently heat the coconut milk to just below boiling point, then stir in the white chocolate, sugar and vanilla until dissolved. Remove from heat and stir in cream and softened gelatin leaves. Pour the mixture into prepared moulds and refrigerate until set.
    2. For the berry sauce, combine the syrup, frozen berries and sugar in a medium-sized pot and bring to a boil for 5 minutes. Strain the sauce and allow to cool down.
    3. For the tuiles, combine all the ingredients together. Pour about 30ml of the mix in a very hot non-stick frying pan, give it a quick stir and fry for 1 minute or until all the water has evaporated and it has stopped boiling. Drain the tuile on a piece of paper towel until ready to serve.
    4. To Serve unmould the panna cotta by dipping the bottom of the mould in hot water, run a thin knife along the edge and turn onto a plate. Serve with sliced berries, a combination of the boba balls, drizzle with sauce and garnish with a tuile.
    beta
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    The Kate Tin https://thekatetin.com/

    Cheats Crème Caramel

    Cheats Crème Caramel

    by | Jul 10, 2018 | 0 comments

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      Disclaimer: No caramel was hurt in the making of this Cheats Crème Caramel.

    Cheats Crème Caramel

    You know how they say cheating is bad? Well, I propose that there’s a GOOD kind of cheating – the one where you can skip a whole step in baking to get to the deliciousness THAT much faster. Take crème caramel, for example. It’s so easy to make BUT waiting an entire day for the hard caramel to turn into a delicious sauce so you can eat it is absolute torture. So… what if you could cut out making the caramel for your créme caramel? 

    I know what your thinking, “Caramel-less cheats crème caramel? You barbarian.” 

    As you may know, the traditional crème caramel has a hard caramel set in the base of the mould – the custard is then poured on top and baked. After an overnight stint in the fridge, the caramel becomes a sauce which creates a golden brown waterfall once unmoulded. If you’re using refined white sugar, you NEED to caramelize it in order to get some flavour out of it BUT fortunately for us, these days we have an amazing range of dark and delicious unrefined sugars such as dark muscovado sugar. This is the ‘cheat’ in cheats crème caramel!

    Cheats Crème Caramel

    So, ditch the old-fashioned caramel and get yourself a bag of muscovado because we’re about to make magic happen. The beauty of this Cheats Crème Caramel is that you literally just have to scoop the sugar into the moulds. No caramelising, no crystals forming or third-degree burns. 

    Cheats Crème Caramel

    This Cheats Crème Caramel is hands down the best crème caramel I have ever had in my life and I probably ate like 3 of them all on my own. Give it a try and you’ll never make crème caramel the traditional way ever again! 

    CHEATS CREME CARAMEL
    Serves 10
    This is the easiest, creamiest créme caramel you will ever have - hands down.
    Print
    Prep Time
    20 min
    Cook Time
    25 min
    Prep Time
    20 min
    Cook Time
    25 min
    2674 calories
    286 g
    1381 g
    149 g
    53 g
    86 g
    1284 g
    700 g
    274 g
    0 g
    54 g
    Nutrition Facts
    Serving Size
    1284g
    Servings
    10
    Amount Per Serving
    Calories 2674
    Calories from Fat 1313
    % Daily Value *
    Total Fat 149g
    229%
    Saturated Fat 86g
    430%
    Trans Fat 0g
    Polyunsaturated Fat 8g
    Monounsaturated Fat 46g
    Cholesterol 1381mg
    460%
    Sodium 700mg
    29%
    Total Carbohydrates 286g
    95%
    Dietary Fiber 0g
    0%
    Sugars 274g
    Protein 53g
    Vitamin A
    118%
    Vitamin C
    5%
    Calcium
    96%
    Iron
    30%
    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Does this look wrong?
    Ingredients
    1. 115g Natura Dark Muscovado Sugar
    2. 5 large eggs
    3. 140g Natura Golden Caster Sugar
    4. 15ml vanilla extract
    5. 375ml full cream milk
    6. 375ml pouring cream
    Instructions
    1. Preheat the oven to 180 degrees celsius (160 degrees for fan-forced) and make sure the oven rack is positioned on the lower third of the oven.
    2. Lightly grease 10 small dariole moulds or ramekins with cooking spray and equally divide the Natura Sugars Dark Muscovado between them.
    3. Compact the sugar in the base of the mould by using a smaller cup or a teaspoon. Place the moulds in a deep roasting tray, ensuring there’s enough room between each of the moulds.
    4. Combine the eggs, Natura Sugars Golden Caster and vanilla extract. Gently heat up the milk and cream in a small pot over a medium heat until it just starts to boil. Immediately remove from the heat.
    5. While whisking, gradually pour the milk/cream mix into the egg mixture.
    6. Strain the mixture into a pouring jug and pour it into the prepared moulds. Don’t worry if any sugar begins to float, it will eventually sink.
    7. Place the creme caramels in the oven and pour enough boiling water into the tray to reach halfway up the sides of the caramels. Bake for 25 minutes or until just set with a slight wobble in the middle. It should look like jelly!
    8. Allow to cool before refrigerating for at least 4 hours, or preferably overnight.
    9. When you’re ready to serve, run a thin knife along the edges of the moulds and invert onto a plate. The caramels will keep in the fridge for up to 3 days.
    Notes
    1. Make sure you don't over-bake it, the custard must still have a noticeable wobble.
    beta
    calories
    2674
    fat
    149g
    protein
    53g
    carbs
    286g
    more
    The Kate Tin https://thekatetin.com/