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Posted 20 hours ago

Green's Carmelle Mix (70g)

£9.9£99Clearance
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Delicious alone, you could serve with a dollop of whipped cream or a scoop of ice cream for a truly decadent 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! Simple and quality ingredients - Our desserts range features the Layered Mousses (Pear & Chocolate Mousse, Cherry and Chocolate Mousse), Patisserie (Crème Brulee, Crème Caramel, Cointreau Souffle, Baba au Rhum), Fruit Compote and Chantilly, as well as our more everyday treats such as our Chocolate Mousse, Strawberry Mousse or Salted Caramel Crème. Want to try something different for your after dinner dessert? Then give this carmelle mix from Greens a whirl. 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.

Keeping your mixer on a LOW speed, very slowly add the milk until everything is combined. Then add the vanilla. Top Tips 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 ramekinsBain Marie is a term used for 'water bath'. It is used when you want to evenly cook something gently and gradually. 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. 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. Remove the tray from the oven and leave to cool, before moving the creme caramels to the fridge to chill completely. Place them in the fridge overnight if possible, but for at least a couple of hours so they set nicely.

Be aware you will get caramel liquid coming out of the ramekin too, so make sure your saucer is not too shallow. 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. 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.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 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. Boil a kettle. Meanwhile, in a large bowl, lightly whisk the eggs and egg yolks with the sugar. Remove the vanilla pod from the milk, then pour over the egg mixture and whisk well. 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. 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.

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