Curly Wurly creme caramels


Recipe may contain gluten, tree nuts, milk, egg and wheat.

Transform a couple of Curly Wurly bars into a decadent caramel-oozing treat, worthy of adults and children alike.

7 Ingredients

  • 1 1/3 cups thickened cream

  • 6 Curly Wurly chocolate bars

  • 2 tsp vanilla extract

  • 4 eggs

  • 100g milk chocolate

  • 1/3 cup caster sugar

  • 2g gelatine sheets

5 Method Steps

  • Step 1

    Line a baking tray with baking paper. Place a Curly Wurly on a separate sheet of baking paper. Place in the microwave on the baking paper and cook on High for 5 seconds or until just soft enough to bend (if it doesn’t bend after 5 seconds, repeat in 2 second bursts). Bend the Curly Wurly to form a circle with the ends touching to join. Place on the prepared tray. Repeat with the remaining bars. Place in the fridge for 2-3 minutes to set.

  • Step 2

    Working with one at a time, pour a small amount of melted chocolate into the Curly Wurly cases and spread to the edges to cover the base. Place in the fridge for 5-10 minutes to set. Cut 6 strips of non-stick baking paper the same size as the Curly Wurly bars (approximately 17cm x 3cm). Spread a thin layer of chocolate over each strip of baking paper, melting the chocolate again if necessary. Attach, chocolate-side in, to the inside of the Curly Wurly cases. Place in the fridge for 10-15 minutes to set. Peel off paper to create a chocolate-lined case.

  • Step 3

    Meanwhile, heat the cream and vanilla in a saucepan over low heat until almost boiling. Remove from the heat. Whisk the egg yolks and sugar in a heatproof bowl until thick and pale. Whisk in the hot cream. Return to a clean saucepan. Place over low heat. Cook, stirring constantly, for 5-10 minutes or until the mixture thickens. Remove from heat. Set aside to cool slightly.

  • Step 4

    Place the gelatine sheets in a small bowl of cold water for 3-4 minutes or until soft. Drain and gently squeeze to remove excess water. Add the gelatine to the custard. Stir to dissolve. Set aside to cool.

  • Step 5

    Pour the cooled custard mixture into the Curly Wurly cases. Place in the fridge for 1-2 hours or until firm. Sprinkle the top of each custard with a little extra sugar. Use a kitchen blowtorch to caramelise the sugar. Place in the fridge for a further 10-15 minutes until custard is slightly firm.

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