Crème Caramels

Hey Everyone,

So, a classic pudding this week, the crème caramel! For those who don't know what this is, a crème caramel is a custard dessert, cooked in a bain-marie with a soft caramel topping - the complete opposite to a crème brulée which has a hard caramel top. Of course, I'm sure that you already knew that because (according to Wikipedia) the crème caramel is eaten worldwide!
So, if it's eaten across the world, have any of you tried making one? Whilst the shop bought ones taste great, and are certainly more convenient, I feel that a homemade crème caramel is the far better option!

Crème Caramels - From "Desserts" in "The Big Baking Collection"

Makes 6

Ingredients -

• 600ml Full-Fat Milk
• 1 Vanilla Pod, split lengthways and deseeded
• 225g Golden Caster Sugar
• 2 Whole Eggs, plus 4 Egg Yolks

1. Preheat the oven to 150°C/300°F/Gas 2. Pour the milk into a heavy based saucepan, add the vanilla pod, and very gently bring to the boil. Turn off the heat, cover the pan with lid and leave for 20 minutes. This is to give the vanilla pod time to infuse with milk while it cools.

2. Add half of the sugar to another heavy-based pan, then pour in 75ml of cold water. Slowly bring to the boil for about 15 minutes until the liquid turns a dark golden caramel. Pour this into ramekins, or use larger ones if making fewer crème caramels.

3. Put the remaining sugar with eggs and egg yolks into a bowl and whisk until well combined and the sugar has dissolved. Discard the vanilla pod and pour the cooled milk into the egg mixture, then briefly whisk again and pour through a sieve into the ramekins. Sit the ramekins in a deep ovenproof dish, pour in boiling water to come two-thirds of the way up the sides of the ramekins, and cook for one hour.

4. Remove this dish from the oven, leaving the ramekins in the hot water for 30 minutes to continue setting. Then leave to cool and chill overnight in the fridge. Turn out and serve.

Please Enjoy!!!

Pomegranate Creams

Hey Everyone,

So, first post of the year and this is a pudding from the new Waitrose magazine, Pomegranate Creams. At the moment pomegranates are in season, so even if you don't make this dish, why not try and incorporate pomegranate into a meal!
This dessert is incredibly creamy and also the process in which you make it is not dissimilar to how you would make a posset - it is vital that if you do make, you heat the cream to the temperature it asks for in the recipe, as well as for the time it asks. Don't be rush the cooking process or the dessert won't set!
Pomegranate Creams are the perfect pudding to have when you invite friends over; it's tasty, easy to make and simply elegant to serve. Top with pomegranates and mint to finish your last course with a delicious (though I wouldn't say healthy!) dessert.

Pomegranate Creams - From "Waitrose Magazine, Issue 82, January 2017 Edition

Makes 6

Prepare Time - 25 Minutes, plus chilling

Cooking Time - 5 Minutes

Ingredients -

• 2-3 Large Pomegranates
• 1/2 Lemon, Zest and 2 Tsp Juice
• 100g Caster Sugar
• 500ml Double Cream
• 6-8 Mint Leaves, shredded

1. Cut the pomegranates into quarters, remove the seeds and discard the pith. Set 3 Tbsp seeds aside. Place the rest in a food processor and blitz to release the juice. Strain into a bowl through the seize, pressing the pulp with a spoon.

2. Measure out 150ml pomegranate juice and put in a saucepan with the lemon zest and juice, sugar and cream. Bring to a boil, stirring to help the sugar to dissolve, then reduce the heat and simmer gently for 4 minutes. Strain through a seize into a jug and leave to cool for a few minutes for any froth to subside. Pour in to glasses and chill for least 4 hours or until set.

3. Before serving, scatter each cream with a few of the reserved pomegranate seeds and a little shredded mint.

Please Enjoy!!!