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. Dessert Mix: Sugar, Gelling Agent: Carrageenan; Stabilisers: E339(ii), E450; Colours: Annatto, Curcumin ( Milk); Flavouring, Syrup: Sugar, Colours: E150d, ( Sulphites), E150c; Flavouring. Lifestyle / Additives 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. Caramel covers all the bottom of the ramekins 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 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. Can you see there is still unmelted sugar in the middle of the pan. I tilt the pan to distribute it and wait for it to bubble

Make the caramel first. Put the 175g sugar in a heavy-based pan with a good splash of water and melt over a low heat until all the sugar has dissolved. Increase the heat and boil the mixture, swirling the pan to make sure the sugar caramelises evenly, until it has taken on a rich, dark colour. Place the ramekins onto the tray and add boiling water, so it comes up to the sides of the ramekins. 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.

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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. 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. 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.

Melt the sugar and water in a pot and allow to boil, swirl the pot regularly but do not mix with a spoon 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. 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. Want to try something different for your after dinner dessert? Then give this carmelle mix from Greens a whirl.

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Keeping your mixer on a LOW speed, very slowly add the milk until everything is combined.Then add the vanilla. Once 45 minutes is up, remove the tray from the oven and leave as it is with the foil over it until it cools. The caramel will still be cooking gently. 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. This easy-to-use mix from makes four silky and sweet caramel desserts within minutes, which will please everyone.