Green's Carmelle Mix (70g)

Product Information

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. Be aware you will get caramel liquid coming out of the ramekin too, so make sure your saucer is not too shallow.

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.

Sign up to our newsletter

Melt the sugar and water in a pot and allow to boil, swirl the pot regularly but do not mix with a spoon 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.

Dessert Mix: Sugar, Gelling Agent: Carrageenan; Stabilisers: E339(ii), E450; Colours: Annatto, Curcumin ( Milk); Flavouring, Syrup: Sugar, Colours: E150d, ( Sulphites), E150c; Flavouring. Lifestyle / Additives Want to try something different for your after dinner dessert? Then give this carmelle mix from Greens a whirl. 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. 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. This easy-to-use mix from makes four silky and sweet caramel desserts within minutes, which will please everyone.Indulge your sweet tooth with our delightful dessert mixes, brilliant for satisfying cravings and creating memorable moments. From gooey brownies to fluffy pancakes, the possibilities are as endless as your imagination. 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.

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. 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. As soon as it starts to bubble, add 5 Tablespoons of boiling water (I measure the water into a cup so I can tip it in one go). Pour the caramel into each ramekin, evenly sharing it between the 4 ramekins. Be careful when pouring the caramel. It is HOT! Place the ramekins onto the tray and add boiling water, so it comes up to the sides of the ramekins.Keeping your mixer on a LOW speed, very slowly add the milk until everything is combined.Then add the vanilla. 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. 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. 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.

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.

Subscribe to our magazine

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. With every spoonful, our desserts will transport you to a tranquil garden in the French countryside, where you take time to enjoy food for pleasure, just as the French do.