Category: Baking

September 2, 2014 Baking, Bread, Dessert, Mexican Recipes, Snack Food

Mexican Shortbread with Cinnamon & Toasted Almonds. Quick & Easy Delicious Mexican Shortbread Recipe

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Mexican Shortbread with Cinnamon & Toasted Almonds. Quick & Easy Delicious Mexican Shortbread Recipe
Author: 
Recipe type: Baking / Cookies / Biscuits
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
 
This delicious Mexican shortbread with cinnamon and toasted almonds is quick and easy to make - literally 20 minutes from start to completion.
Ingredients
  • ½ Cup Plain flour
  • 1 Cup Self raising flour
  • ½ Cup Toasted almonds
  • ¼ Cup Brown sugar
  • 150g Butter, softened and cubed
  • 1 Egg
  • ¼ Cup Caster sugar mixed with 1 Tsp ground cinnamon
Instructions
  1. Place the all purpose flour, self raising flour, brown sugar, toasted almonds, softened butter and egg in your food processor.
  2. Using the pulse action, process this until a dough comes together. This shouldn't take longer than a minute.
  3. Rub a little oil on your baking sheet, place a sheet of baking paper on top of this, then oil the baking paper. This protects the sheet against the cinnamon sugar later in the recipe.
  4. Using a tablespoon measure, take a level tablespoon of the dough and roll this into a ball. Center the ball the palm of your hand, then flatten this slightly between both palms. Place this on the baking sheet and continue until all 24 shortbreads are formed.
  5. Sprinkle the cinnamon sugar over the biscuits then bake for 10 minutes in a preheated oven at 180c or 350f.
  6. Remove the shortbreads from the oven and transfer them to a wire rack to cool before serving.

 

August 25, 2014 Baking, Bread

New England Style Light Rye Bread with Sour Cream. How to Make Rye Bread at Home.

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New England Style Light Rye Bread with Sour Cream. How to Make Rye Bread at Home.
Author: 
Recipe type: Bread / Dough
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
New England style rye bread is much lighter than its European counterparts, both in color and texture. It is quick and easy to make and will yield a large loaf of rye bread.
Ingredients
  • 175g Rye flour
  • 175g Nutty wheat flour
  • 125g Strong white bread flour
  • 2 Tsp Caraway seeds
  • 1½ Tsp Salt
  • 1¼ Tsp Active dry yeast
  • 150ml Sour cream
  • 1 Tbs Lemon juice
  • 2 Tbs Demarara sugar
  • 250ml Warm water
Instructions
  1. place the rye flour, nutty wheat flour and strong white flour in a mixing bowl. Stir in the caraway seeds, salt and yeast...... then the sour cream, lemon juice and demarara sugar.
  2. Pour in the warm water and mix this with a wooden paddle until a dough comes together.
  3. Turn the dough out onto a lightly floured work surface and knead for 5 minutes until the dough is smooth and elastic. The rye dough will be typically sticky, so you will need to sprinkle flour as you knead to combat this.
  4. Return the dough to the mixing bowl, cover with cling wrap and allow this to rise for 60 minutes in a warm place, and it has doubled in size.
  5. Turn the dough out again and knead for another 2 minutes. Form the dough into a free form loaf and transfer this to a lightly oiled baking sheet.
  6. Place a little flour in your sieve and sift a fine later over the top of the loaf.
  7. Using a sharp blade, slash the traditional crisscross pattern into the top of the loaf.
  8. Cover the dough loosely with cling film and allow the loaf to rise again for 30 minutes, and it has doubled in size.
  9. Remove the cling film and bake the dough in a preheated oven at 200c or 400f for 25 to 30 minutes and the bread sounds hollow when tapped.
  10. Transfer the dough to a wire rack to cool for at least 30 minutes before cutting.

 

August 21, 2014 Accompaniments, Baking, Bread, Italian Recipes, Starters

Grissini – Italian Bread Sticks. How to make Crispy Italian Grissini Bread Sticks.

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Grissini - Italian Bread Sticks. How to make Crispy Italian Grissini Bread Sticks.
Author: 
Recipe type: Bread
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
 
This simple recipe video will chow you how to make traditional Italian Grissini bread sticks. These are served at the beginning of a meal with antipasta, soup or the entre'. This quick and easy Grissini - Italian bread sticks recipe makes 32 grissini.
Ingredients
  • 475g Strong white flour
  • 1½ Tsp sugar
  • 1 Tsp Salt
  • 1¼ Tsp Dried yeast
  • 3 Tbs Olive oil
  • 275ml Water
  • 50ml Unhulled sesame seeds
  • 20ml Fennel seeds
  • 1 Egg yolk lightly beaten with 15ml water
  • Salt flakes to season
Instructions
  1. Add the flour, sugar, salt and yeast to a large mixing bowl.
  2. Mix in the olive oil, then gradually add the water to make a soft dough.
  3. Turn the dough out onto a lightly floured work surface and knead for 5 minutes until it is smooth and elastic.
  4. Place the dough back in the bowl, cover with a towel and allow this to rise for 60 minutes.
  5. Tip the dough out, and knead again for 2 minutes, then divide the dough in half.
  6. Working with the first half, knead the sesame seeds into the dough until all of the seeds are incorporated and evenly distributed.
  7. Repeat this with the second half of the dough using the fennel seeds.
  8. Roll one half into a sausage and cut this into 4. Roll each of these into a sausage and divide these into 4. Repeat this with the second half of dough.
  9. Roll each of the 32 pieces into a thin rope of 25cm or 10 inches long.
  10. Transfer these to lightly grease baking sheets, cover loosely with cling film and allow the grissini to rise again for 30 minutes.
  11. Uncover the grissini and brush with egg yolk mix, then sprinkle lightly with salt flakes.
  12. Bake the grissini in a preheated oven at 200c or 400f for 6 to 8 minutes, until lightly golden and crispy.
  13. Remove the grissini from the oven and transfer them to wire racks to cool.

 

August 20, 2014 Baking, Bread, Dessert, Mexican Recipes, Snack Food

Buñuelos – Mexican Donuts. How to Make Traditional Buñuelos (Mexican Donuts) at Home.

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Buñuelos - Mexican Donuts. How to Make Traditional Buñuelos (Mexican Donuts) at Home.
Author: 
Recipe type: Dessert
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Buñuelos are Mexicos version of donuts. Lightly flavored with anise, then sprinkled with cinnamon sugar, these treats are beautifully tender on the inside and slightly crisp on the outside. Buñuelos are quick and easy to make, and certainly worth a try.
Ingredients
For the dough
  • 225g Plain flour (cake flour)
  • 2.5ml Salt
  • 5ml Baking powder
  • 30ml Caster sugar
  • 1 Large egg
  • 120ml Milk
  • 50g Butter, melted
For the Frosting
  • 70g Cater sugar
  • 10ml Ground cinnamon
Instructions
  1. Place the flour, salt, baking powder, caster sugar and ground anise in a large mixing bowl.
  2. In a jug, whisk the egg into the milk.
  3. Melt the butter in your microwave.
  4. Stir the dry ingredients together in the bowl, then gradually add the milk egg mixture, stirring go combine after each addition.
  5. Pour in the melted butter and mix this until everything comes together as a dough.
  6. Turn this out onto a lightly floured work surface and knead it for 10 minutes, sprinkling extra four whenever it becomes too sticky.
  7. Divide the dough in half, then divide each half into 6 pieces.
  8. Roll each piece into a ball, flatten it slightly, then using a the back of a chopstick or the handle of a wooden spoon, press a hole through the center of the ball. Stretch the hole until it is about 1cm in diameter, or just less than half an inch.
  9. Repeat this until all of the rings are completed.
  10. Half fill your pan with oil and heat this to 190c or 375f.
  11. Carefully drop the rings into the oil, 6 in a batch, and fry these for about 2 minutes per side and the bunuelos are golden brown. Remove and drain on kitchen paper.
  12. Repeat with second batch.
  13. To coat the bunuelos, place the cinnamon and caster sugar in a plastic container, drop in a couple of the rings, place the lid on the container, then shake it gently to coat all over.
  14. Serve immediately with lime or lemon wedges and steaming coffee.

 

August 15, 2014 Baking, Pork, Snack Food

How to Make Sausage Rolls in Shortcrust Pastry. Delicious Homemade Sausage Rolls.

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How to Make Sausage Rolls in Shortcrust Pastry. Delicious Homemade Sausage Rolls.
Author: 
Recipe type: Pastry / Pie
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
How to Make Sausage Rolls in Shortcrust Pastry. Traditionally sausage rolls have always been made using puff / flakey pastry. This recipe uses shortcrust pastry which is a pleasant change from the messy stuff.
Ingredients
For the Pastry
  • 4 Cups plain flour
  • 2 Tsp Sugar
  • 180g Cold butter, cut into cubes
  • 1 Cup cold milk
  • 1 Egg yolk mixed with 1Tbs water, to glaze
For the filling
  • 400g Beef mince
  • 400g Pork mince
  • 1 Tsp Ground cumin
  • 1 Tsp Ground coriander
  • ½ Tsp Tumeric
  • ¼ Ground allspice
  • ¼ Cayenne pepper
  • ½ Tsp Garlic powder
  • 1 Tsp Onion salt
Chef's Notes
  • For a softer sausage more akin to the commercial fillings, replace 125g of the beef and 125g of the pork with 250g of mashed potato.
  • The filling can also be made entirely with pork, pork and chicken, or a combination of pork, chicken and bacon.
Instructions
  1. Place the flour and sugar in you food processor. Cut the cold butter into pieces and add this to the bowl. Run the processor on high speed until all of the butter has been cut into the flour and the mixture resembles fine bread crumbs.
  2. Add the cold milk to the bowl and mix until a dough forms and this comes away cleanly from the sides of the bowl.
  3. Remove the dough from the bowl, wrap it in cling wrap and refrigerate for at least 30 minutes.
  4. Add the beef and the pork the your processor, along with the cumin, coriander, turmeric, allspice, cayenne pepper, garlic powder and onion salt. Run the processor on high speed until the mince is twice as fine as it was and everything is thoroughly mixed.
  5. Divide the mixture into 8 portions and shape these into slightly flattened sausages.
  6. Remove the dough from the refrigerator, unwrap it and divide it into 2 halves. Roll the first half out into a long strip, roughly as wide as the sausages, and 5mm or just less than a quarter inch thick.
  7. Place one of the sausages on the pastry, leaving about 5cm or 2 inches below the meat. Trim the edges of the pastry, the roll the bottom pastry over the sausage. Trim this off and repeat this and repeat with the second half of pastry until all of the sausage rolls are formed.
  8. Rub a light coating of oil onto a baking sheet and transfer the rolls to the sheet.
  9. Whisk together the yolk of one egg with 15ml or 1 tbs of water. Brush the egg wash onto the rolls, the bake in a preheated oven at 210c or 410f for 20 to 25 minutes until golden.
  10. Remove from the oven and serve immediately.

 

August 6, 2014 Baking, Dessert, Snack Food

Sweetie Pies with a Difference. Crispy Puffed Pastries Filled with Marshmallow Fluff.

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Sweetie Pies with a Difference. Crispy Puffed Pastries Filled with Marshmallow Fluff.
Author: 
Recipe type: Dessert
 
These are sweetie pies with a difference. Instead of the marshmallow fluff piped onto wafers, then coated with chocolate, the marshmallow fluff is injected into crispy puffed pastry pillows, then dipped in chocolate.
Ingredients
For the Pastry
  • 225g Plain flour
  • 15 ml Baking powder
  • 5ml Salt
  • 25g Butter
  • 150ml Warm water
For the Marshmallow Fluff
  • 3 Egg whites
  • ¾ Cup / 180ml Sugar
  • ½ Cup / 125ml Liquid glucose
  • 1 Tsp Pure vanilla extract
Other
  • 125g of your favorite chocolate
Instructions
  1. Sift the flour, baking powder and salt into a large mixing bowl. Add the butter and rub this into the flour until it resembles fine bread crumbs.
  2. Pour in the warm water and using a paddle mix this until a dough comes together. Wrap the dough in cling wrap and allow to rest for 60 minutes.
  3. For the marshmallow fluff, place a glass mixing bowl over simmering water, add the sugar and the liquid glucose. Allow this to warm a little and the glucose has thinned a little, then add the egg whites. Mix this all until until combined.
  4. Using your electric mixer, beat the mallow until it is smooth and glossy and the temperature reaches 60c. This should take 12 to 15 minutes.
  5. Remove the bowl from heat and transfer the marshmallow fluff to a cold bowl. Add the vanilla extract and then whisk this by hand until the fluff has cooled completely, then put it aside.
  6. Turn the dough out onto a lightly floured surface. If the dough is sticky, knead the dough adding flour little by little until the dough is no longer sticky, and is the consistency of pizza dough.
  7. Divide the dough into 2 pieces, then working with one half, roll it out into a thin sheet of 2 to 3 mm thick. Cut the sheet into 70mm or just less than 3 inch squares.
  8. Half fill your pan with oil and heat this to 190c or 375f and carefully drop a few squares into the oil. Fry them for 60 seconds per side until crisp and golden, and puffed up.
  9. Remove the pastries, drain on kitchen paper, then continue with the remaining pastries.
  10. To fill the pastries, punch a small hole in each one, then using your piping gun, inject about 2 tablespoons of the marshmallow fluff into each pastry.
  11. Place a glass mixing bowl over a pot of simmering water and melt the chocolate. Dip the pastries into the chocolate on the side where the injection hole is. The chocolate will coat half of one side of each pastry and cover the hole.
  12. Allow the chocolate to set briefly, then serve accompanied with cream or ice cream.

 

July 28, 2014 Baking, Cheese, French Recipes, Main Courses

Ham, Spinach & Three Cheese Quiche with a Quick No-Pre-Bake Pastry.

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Ham, Spinach & Three Cheese Quiche with a Quick No-Pre-Bake Pastry.
Author: 
Recipe type: Quiche
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
This quiche recipe is absolutely amazing, and the base does not require blind pre-baking. Gypsey ham, sinach and three cheeses make for an unforgettable quiche.
Ingredients
For the Filling
  • 100g Ham, roughly chopped
  • 150g Cooked and chopped spinach
  • 6 Spring onions, cut into rounds, sauteed
  • 150g Mixed cheddar, feta and parmesan
  • ¼ Cup chopped parsley
  • ¼ Tsp Ground nutmeg
  • 250ml / 1 Cup Milk
  • 1 Medium onion, chopped, sauteed
  • 3 Eggs, beaten
For the Pastry
  • 100g Cake flour
  • 100g Grated cheddar
  • 100g Butter, melted
  • ¼ Tsp Mustard powder
Instructions
For the Filling
  1. In a large mixing bowl, combine the milk, feta, cheddar, and parmesan. Pour in the chopped ham, cooked spinach, onion and spring onion.
  2. Add the parsely and the nutmeg and stir these in.
  3. Pour in the eggs and stir everything until well combined.
For the Pastry
  1. Add the flour and the cheddar to a mixing bowl. Pour in the melted butter and stir this until a dough comes together.
To make up and bake the quiche
  1. Transfer the dough to a heatproof quiche dish, or pan and press it into the dish as evenly as possible. You can check the evenness by holding the base up to light.
  2. Spoon the filling into the pastry and bake the quiche in a preheated oven at 180c or 350f for 45 minutes.
  3. Remove the quiche from the oven and allow it to cool for 10 to 15 minutes before serving. The quiche can also be served cold, and will keep for a few days covered in your refrigerator.

 

July 22, 2014 Baking, Dessert, French Recipes

How to Bake Traditional Madeleines. Original French Madeleines recipe – quick and easy.

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How to Bake Traditional Madeleines. Original French Madeleines recipe - quick and easy.
Author: 
Recipe type: Baking / Biscuits / Cookies
Cuisine: French
Prep time: 
Cook time: 
Total time: 
 
Crisp on the outside, soft and spongy on the inside - infused with the aroma and flavor of citrus, Madeleines are absolutely delicious. This Madeleines recipe is the real thing - it is also quick and easy to do.
Ingredients
  • 3 Eggs
  • 100g Caster sugar
  • 150g Cake flour
  • 100g Butter, melted
  • Zest of 1 lemon and 1 orange
Instructions
  1. Whisk the eggs and sugar together until thick and pale, and the whisk leaves a trail when lifted.
  2. Fold in the flour until combined.
  3. Fold in the lemon and orange zest.
  4. Fold in the butter.
  5. Spoon into the Madeleine molds leaving a little space for rising.
  6. Bake in a preheated oven at 200c / 400f for 12 minutes until lightly golden.
  7. Remove from the oven and cool on a wire rack for 15 minutes before serving.

 

July 19, 2014 Baking, Bread, Breakfast, Cheese, Snack Food

Bacon & Blue Cheese Savory Muffin.

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Bacon & Blue Cheese Savory Muffin.
Author: 
Recipe type: Muffins / Baking
 
The combination of bacon and blue cheese is formidable. This savory muffin recipe is totally flop-proof, fail-proof and fool-proof, and these bacon and blue cheese muffins will go down in history as the yummiest savory muffins ever!
Ingredients
  • 240g Self-Raising flour
  • 3ml Salt
  • 10ml Baking powder
  • 1 Egg
  • 225ml Milk
  • 50ml Melted butter
  • 200g Blue cheese
  • 6 Rashers of streaky bacon, chopped
Instructions
  1. Chop the bacon into bits and fry this over medium heat for 8-10 minutes until well browned and crisp. Remove and drain on kitchen paper.
  2. Sift the flour, salt and baking powder into a large mixing bowl.
  3. In a jug, whisk the egg into the milk, then pour this into the flour.
  4. Whisk this to a thick batter, then mix in the melted butter.
  5. Crumble the blue cheese into the batter, and add the bacon bits.
  6. Stir this until everything is evenly distributed in the batter.
  7. Cut 6 pieces of baking paper into 15cm / 6 inch squares, and press these into the muffin pan. Spoon equal amounts of batter into each hole.
  8. Bake the muffins at 180c / 350f for 25-30 minutes. Press a tooth-pick into the center of a muffin, if it comes out clean, the muffins are ready. If it does not, return the muffins to the oven for a few more minutes, then test again.
  9. When ready, remove the pan from the oven, remove the muffins from the pan and let the muffins cool on a wire rack for 15 minutes before serving.

 

July 18, 2014 Baking, Dessert, French Recipes

Traditional Creme Brulee Recipe. Baked cream custard topped with caramelized sugar.

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Traditional Creme Brulee Recipe. Baked cream custard topped with caramelized sugar.
Author: 
Recipe type: Dessert
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
How to make creme brulee. Creme brulee is one of the most well known and loved French desserts. It is remarkably easy to make following the step by step demonstration.
Ingredients
  • 500ml Cream
  • 200ml Milk
  • 125g Caster sugar
  • 2.5ml Pure vanilla extract
  • 5 Egg yolks
  • 1 Egg white
  • 15ml / 1 Tbs Orange flower water
  • Fine white sugar for topping
Instructions
  1. Pour the cream, milk and half of the sugar into a saucepan and heat this over medium heat.
  2. Meanwhile, in a large mixing bowl, whisk together the eggs, the egg yolk and the remaining sugar. Whisk until the sugar is totally dissolved.
  3. Stir in the orange flower water.
  4. As the milk and cream comes to a boil, remove it from the heat and pour it into the egg mixture, whisking continuously as you do so.
  5. Place 6-8 ramekins in a large roasting tin. Ladle the custard mixture into the ramekins.
  6. Pour boiling water into the roasting pan until it comes halfway up the sides of the ramekins.
  7. Bake the custards in a preheated oven at 120c / 235f for 90 minutes and the centers of the custards have set.
  8. Remove the custards from the oven and place the ramekins on a rack to cool.
  9. Cover each ramekin with cling wrap before refrigerating. The custards can be refrigerated for up to a week, provided they are sealed air-tight with cling wrap.
  10. To serve the creme brulee, sprinkle a little fine sugar over the tops of the custards.
  11. Using your blow torch, caramelize the sugar over the tops and serve immediately.

 

July 13, 2014 Baking, Dessert, French Recipes

Crepes Suzette. Feather-light pancakes infused with citrus, flambe’d in Brandy and Grand Marnier.

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Crepes Suzette. Feather-light pancakes infused with citrus, flambe'd in Brandy and Grand Marnier.
Author: 
Recipe type: Dessert
Cuisine: French
Serves: 4-6
 
Crepes Suzette is a classic of French desserts. These feather-light crepes are infused with the flavor and aroma of citrus, then flambe'd in brandy and Grand Marnier resulting in a heavenly pancake saturated with citrus syrup. Crepes Suzette is quick and easy to make and will be a sure winner with your loved ones.
Ingredients
For the Crepes Suzette Batter
  • 2 Tbs Orange zest
  • 1 Tbs Lemon zest
  • 250g Cake flour
  • Pinch of salt
  • 1Tsp Sugar
  • 2 Eggs
  • 400ml Milk
  • 1 Tbs Melted butter
  • Extra milk for thinning
For the Sauce / Syrup
  • 125g Caster sugar
  • 250ml Orange juice
  • 1 Tbs Orange zest
  • 2 Tbs Brandy
  • 2 Tbs Grand Marnier
  • 50g Butter
Instructions
To Make the Crepes
  1. Add the flour, salt and sugar to a large mixing bowl.
  2. In a jug, whisk the eggs into the milk, then pour this into the flour, whisking continuously as you pour.
  3. Continue to whisk until you have a smooth batter.
  4. Pour in the melted butter and the lemon and orange zest and whisk this in thoroughly.
  5. Cover the bowl and refrigerate for 20 minutes.
  6. Remove the bowl from the refrigerator and whisk in a little more milk, bit by bit, until the batter has the consistency of drinking yogurt.
  7. Heat a 200mm / 8 inch crepe pan over medium high heat. Using a ⅓ cup measure, scoop up a measure of batter and pour it into the pan.
  8. Swirl the pan to spread the batter.
  9. Cook the crepe until the edges start to lift, then flip the crepe over and cook for another 60 seconds. Remove the crepe from the pan and continue this until all the crepes are cooked.
To Make the Sauce
  1. Heat a large frying pan over medium heat and add the caster sugar.
  2. When the sugar starts to melt, tip the pan from side to side or stir the sugar to ensure even coloring.
  3. When all of the sugar is melted, add the orange juice and zest, stir this in, bring to a boil and boil for 2 minutes.
To Finish
  1. Fold the crepes into quarters and place them in the pan. Turn the crepes over in the sauce until they are all totally saturated with the sauce.
  2. Add the brandy and Grand Marnier, immediately set this alight with your blowtorch. Allow the flames to burn out on their own.
  3. Add the butter to the pan and allow this to melt into the sauce.
  4. Transfer 2 crepes to each serving platter and serve immediately.

 

July 10, 2014 Baking, Dessert, French Recipes

Creme Caramel – Creamy Baked Caramel Custard Dessert Recipe.

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Creme Caramel - Creamy Baked Caramel Custard Dessert Recipe.
Author: 
Recipe type: Dessert
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Creme caramel is a baked custard flavored with vanilla and topped with a decadent caramel syrup. This recipe is quick and easy and will give you smooth, creamy custard that will have your guests coming back for more.
Ingredients
For the caramel
  • 100g Caster sugar
  • 30ml / 2 Tbs Water
For the custard
  • 650ml Milk
  • 2.5ml / ½ Tsp Pure vanilla extract (can substitute essence)
  • 125g Caster sugar
  • 3 Eggs
  • 3 Egg yolks
Instructions
To make the Caramel
  1. Place the 100g of caster sugar in a small saucepan over medium high heat.
  2. As the sugar melts, tips the pan pan from side to side to ensure even coloring.
  3. When all of the sugar has melted, remove from the heat and add the water. Stand back when you do this, it will spatter. Mix the water in to make a smooth syrup.
  4. Pour equal amounts of the syrup into each of the 6 ramekins.
To make the Custard
  1. Pour the milk into a pot and add the vanilla.
  2. Heat the milk over medium heat until it just comes to a boil.
  3. In a large mixing bowl, combine the eggs, egg yolks and caster sugar. Whisk this together until all of the sugar has dissolved.
  4. When the milk comes to a boil, remove it from the heat and pour it over the egg mixture, whisking continuously while pouring.
To finish
  1. Ladle the custard mixture into the ramekins.
  2. Place the ramekins in a large roasting pan. Pour enough boiling water into the pan to come halfway up the sides of the ramekins.
  3. Bake the custards in a pre-heated oven at 180c / 350f for 35-40 minutes until the custards are firm to the touch.
  4. Remove from the oven, remove the ramekins from the pan and allow them to cool for 15 minutes on a rack before turning out and serving.

 

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