Dark Cane Sugar
A moist, dark brown sugar...
- Ingredients
- Method
Ingredients
- 600ml thickened cream
- ½ tsp ground cardamom
- ¼ tsp ground nutmeg
- ¼ tsp ground cinnamon
- 1 vanilla bean, split, seeds scraped
- 6 egg yolks
- ¼ cup lightly packed Chelsea Dark Cane Sugar
- ¼ cup Chelsea Caster Sugar
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
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Method
Preheat oven to 160°C conventional or 140°C fan forced.
Place the cream, cardamom, nutmeg, cinnamon, vanilla bean and seeds in a saucepan. Heat over a medium heat until tiny bubbles appear around the edge of the saucepan. Remove from heat and discard vanilla bean.
Whisk together egg yolks and Chelsea Dark Cane Sugar in a bowl for 2-3 mins or until pale brown.
Pour hot cream over egg yolk mixture gradually, continuing to whisk until well combined. Pour into a jug and divide between 8 x ½ cup (125ml) ramekins.
Carefully place ramekins in a deep roasting pan. Pour boiling water into pan to come halfway up the sides of ramekins.
Bake in the oven for 35 mins or until the custard has just set.
Refrigerate for 2-3 hrs. To serve, scatter tops of ramekins evenly with Chelsea Caster Sugar and caramelise sugar using a blow torch or by placing under a very hot grill.
Chelsea Products in Recipe
Dark Cane Sugar
A moist, dark brown sugar...
Caster Sugar
The fine crystal of Chelsea...
Reviews
What did you think of this recipe?
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
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ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
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- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
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- 1 tsp Edmonds Baking Powder
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- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
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ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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