Delicious alone, you could serve with a dollop of whipped cream or a scoop of ice cream for a truly decadent dessert. 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! Dessert Mix: Sugar, Gelling Agent: Carrageenan; Stabilisers: E339(ii), E450; Colours: Annatto, Curcumin ( Milk); Flavouring, Syrup: Sugar, Colours: E150d, ( Sulphites), E150c; Flavouring. Lifestyle / Additives 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.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. 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. 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. 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 Warm the milk, cream and extract until just above hand temperature, pour over the eggs and mix until smooth, don't over whisk or create too much airMake 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. 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.

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

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. Want to try something different for your after dinner dessert? Then give this carmelle mix from Greens a whirl. Pour a thin layer of the caramel into the bottom of each ramekin and allow to cool at room temperature Pour the caramel into each ramekin, evenly sharing it between the 4 ramekins. Be careful when pouring the caramel. It is HOT! Keeping your mixer on a LOW speed, very slowly add the milk until everything is combined. Then add the vanilla. Top Tips