Green's Carmelle Mix (70g)

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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. 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. 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. 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.

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! 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). 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.

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! 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.

Disclaimer

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. 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. 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. 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. 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.

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 air

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 part Keeping your mixer on a LOW speed, very slowly add the milk until everything is combined. Then add the vanilla. Top Tips 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. Place in the fridge, ideally overnight, or for at least 4 hours to allow the caramel layer to soften into the cream layer.