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. 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. 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! Keeping your mixer on a LOW speed, very slowly add the milk until everything is combined.Then add the vanilla. 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.

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. 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 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! 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. As soon as you have poured the caramel, place the pan in hot soapy water for ease of washing later. Make the milk part and egg partWhen 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. Once 45 minutes is up, remove the tray from the oven and leave as it is with the foil over it until it cools. The caramel will still be cooking gently. 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 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.

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. Pour the custard mix into the ramekins on top of the now hardened caramel, be generous, it should fill 80% of the ramekin 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.

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. 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. Pour a thin layer of the caramel into the bottom of each ramekin and allow to cool at room temperature

Want to try something different for your after dinner dessert? Then give this carmelle mix from Greens a whirl.