[ben] creme caramel is a traditional french dessert, and today we're gonna give it a coffee twist.
[jamie] i'm here with ben ebbrell, who's going to show us how to make the creme caramel. ben.
[ben] this creme caramel is made with vanilla and coffee cream,
[ben] which is set with egg and the whole thing is baked in the oven over our very own caramel.
[ben] so to start off with, the bit that makes it set.
[ben] you're looking at me as if you're inquisitive already. [jamie] i am.
[ben] trust me. [jamie] i've just never heard coffee in creme caramel.
[jamie] i've had creme caramel, but not coffee creme caramel. [ben] there we go, there's a first for everything.
[ben] caffe latte creme caramel, that's what we're aiming for.
[ben] so two whole eggs into that bowl. what we also need is three more egg yolks.
[ben] okay so three more eggs, the whites can go in there, we'll use those another time.
[ben] if you could get the yolks into there, that's what we need.
[ben] so if you could whisk those up and i've got two lots of sugar, both caster sugar, both 125grams.
[ben] so you can get all the weights and measurements down below.
[ben] one of them is going in with your eggs. [jamie] yep.
[ben] and the other 125grams is going into our saucepan.
[ben] this is going to form our caramel. so just caster sugar into our pan.
[ben] and a splash of water.
[ben] so i'm gonna turn this up really really high and what we wanna make is a caramel.
[ben] so slightly darker than honey, don't stir it but occasionally shake it.
[ben] we'll let that do its thing.
[ben] that's fine, don't need to put too much air in it. just combined, just perfect.
[ben] in the meantime, we can also heat up and infuse our cream.
[ben] so half double cream and half whole milk.
[ben] okay so they can go into our pan.
[ben] our two flavourings; are vanilla which you would always associate with a creme caramel anyway. [jamie] yes.
[ben] and coffee, this is just instant powdered coffee, the same thing you would put in a mug.
[ben] and about a teaspoon so about the same as you would put in a mug.
[jamie] so that's our twist? [ben] that's our twist so caffe latte creme caramel.
[ben] so we'll heat that up and bring that to a gentle boil.
[ben] the other thing that's great about this dessert is we're doing it all now.
[ben] but now could be a whole day ahead of when you need it.
[ben] so you can make this dessert way ahead of time, no trouble.
[ben] so as you can see there now, our caramel gotten that toffee honey kind of flavour.
[ben] just before it starts to burn, we need to pour it into the bottom of some ramekins.
[ben] like that.
[ben] and what's left in the pan, incredibly hot.
[ben] put it into water, to cool it down and if you fill it with water, put it back on the stove,
[ben] then it's really easy to clean. [jamie] cool.
[ben] we can take the rest of our mix, which has taken on all that coffee, vanilla flavour and it's nearly boiling.
[ben] and just before boiling, we can add it to our egg mix.
[ben] as you continue to stir or whisk.
[ben] just to stop it from scrambling but we add that hot egg mix in and pour all of this into here.
[ben] so there we go, we've got a caramel on the bottom and now we can pour on our coffee custard.
[jamie] it really looks like a latte. [ben] well that's what we're aiming for, so that's a good thing.
[jamie] good sign. [ben] we wanna fill it up quite high cos it's something that's gonna rise,
[ben] it's just gonna set at a very low temperature so quite high to the top.
[ben] and then we want to bake it really slowly so to stop it overheating,
[ben] we fill the tray with boiling water.
[jamie] which will only ever go to 100C.
[ben] the oven is at 160C and if you could just pop those in there,
[ben] with those in the oven, they need 40 minutes at 160C.
[ben] you'll know they're cooked by giving a gentle wobble, and they'll just kind of shake a little bit but won't be completely set.
[ben] perfect. take them out, let them cool in the water.
[ben] and once they're completely cool, place them in the fridge for at least a couple of hours.
[ben] so our creme caramel have plenty of time in the fridge to set up,
[ben] all we need to do know is loosen it around the edges with a sharp knife.
[ben] and then turn out. okay so what you need to do is give it a little bit of a shake,
[ben] make sure it's completely loose and then lower it down onto the plate like so.
[ben] and there we go, finishing touches as ever a sprig of mint.
[ben] so there we go-
[ben] it's our version of creme caramel, a CAFE LATTE CREME CARAMEL,SORTED.
[ben] look how smooth that is.
[jamie] wow!
[jamie] that is smoothelicious!
[ben] not sure you want a whole one, pretty rich but that's amazing.
[jamie] i can definitely have a whole one.
[ben] it's got a really nice wobble to it, holds its shape.
[ben] again, we threw it together, can be done the day before, and that's a simple french dessert.
[jamie] even ben can do it.