The Great British Bake Off Calendar Challenge ~ June

I can’t believe I’m half way through the Great British Bake Off Calendar Challenge already, this year is going so fast! Last month for the challenge, I made a delicious Zingy Citrus Madeira Cake, which went perfectly with a nice cup of tea. For this month’s calendar challenge, I’m making Cappuccino Crème Brulées.

These coffee-flavoured crème brulées were rich and creamy and the crunchy topping was made by using a slightly different method. I cooked the caramel first and allowed it to set, then broke the caramel up into shards and blitzed it to form fine sand. The caramel was then sprinkled on top of the custards and melted under the grill. This was my first ever attempt at making crème brulées and I felt it went rather well, all things considered. They tasted quite delicious, but then again anything with the word cappuccino in the title, is a sure winner with me. If you give this recipe a try, let me know how you get on and don’t forget to look out for next month’s calendar challenge, where I’ll be baking White Chocolate Butterscotch Blondies, can’t wait for that one!

Kit

6 x 150ml ramekins, greased with butter

a roasting tin

a baking sheet, lined with baking paper

Ingredients ~ Makes 6

4 large egg yolks, at room temperature

45g caster sugar

1/2 teaspoon vanilla extract

300ml single cream

300ml double cream

2 1/2 teaspoons instant coffee granules

For The Caramel Topping

100g caster sugar

Method

1. Heat the oven to 170°C/325°F/gas 3. Put the egg yolks into a large heatproof bowl, add the sugar and vanilla extract and mix with a wire whisk until thoroughly combined.

2. Pour both creams into a pan and heat until scalding hot. Remove the pan from the heat, add the instant coffee and stir until dissolved. Leave to cool for a couple of minutes, then pour the coffee cream slowly on to the egg yolks, whisking constantly. Strain the custard into a jug, then pour into buttered ramekins, dividing equally.

3. Set the ramekins in the roasting tin and pour hot water into the tin to come halfway up the side of the ramekins. Bake in the heated oven for 25-30 minutes, until the custards are just set. Remove the ramekins from the roasting tin and leave to cool. Once cold, cover the ramekins with clingfilm and chill overnight.

4. To make the caramel topping, put the sugar in a stainless steel pan and add a little water to dampen. Set over a medium heat and stir gently until the sugar has completely melted. Turn up the heat to high and cook, without stirring, until the sugar syrup has turned to a pale straw-coloured caramel. Pour the caramel on to the lined baking sheet and leave until cold and hard.

5. Break up the caramel into chunks, then blitz in a food processor to make a fine sandy sugar. Sprinkle the caramel sugar evenly over the chilled custards. Place them side by side on a grill pan or baking sheet.

6. Heat the grill to its highest setting. Slide the pan of ramekins under the grill, as close to the heat as possible and grill for 4-5 minutes until the sugar has melted and turned to a rich caramel. Cool briefly until the caramel has set, then serve. Enjoy!

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