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. With every spoonful, our desserts will transport you to a tranquil garden in the French countryside, where you take time to enjoy food for pleasure, just as the French do.

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. Delicious alone, you could serve with a dollop of whipped cream or a scoop of ice cream for a truly decadent dessert. As soon as you have added the water, swirl it around in the pan so it is combined with the sugar and turn off the heat. Place the ramekins onto the tray and add boiling water, so it comes up to the sides of the ramekins.

More food for thought...

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 you have poured the caramel, place the pan in hot soapy water for ease of washing later. Most popular with customers in United States of America (USA), France, Greece, UK - England, Singapore, Portugal, Germany, Estonia and Canada, but you can buy Greens Carmelle Mix for delivery worldwide. Bain Marie is a term used for 'water bath'. It is used when you want to evenly cook something gently and gradually. This easy-to-use mix from makes four silky and sweet caramel desserts within minutes, which will please everyone. 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.

Pour a thin layer of the caramel into the bottom of each ramekin and allow to cool at room temperature Remove the tray from the oven and leave to cool, before moving the creme caramels to the fridge to chill completely. Place them in the fridge overnight if possible, but for at least a couple of hours so they set nicely. By sieving the mixture, you will remove a lot of the bubbles and also any bits of cooked egg lumps. This is the part which will give you the smooth, silky, velvety texture so don't skip it! 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.

Ingredients

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! Pour the caramel into each ramekin, evenly sharing it between the 4 ramekins. Be careful when pouring the caramel. It is HOT! 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. 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.

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. Be aware you will get caramel liquid coming out of the ramekin too, so make sure your saucer is not too shallow.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. 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. 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. 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.