Seven minutes to go before this weeks Great British Bake Off and I have just finished putting the last bits of my windtorte together.

A windtorte is made up of two types of meringue French and Swiss.  The base, sides and top of the wind torte is made from a tradition French meringue which is egg whites and sugar whisked together and then baked.  Then the torte is sealed by using a Swiss meringue.  A Swiss meringue is made on the hob by continually whisking together egg whites and sugar.


Creme Brûlée was my first bake this week which I have made before for my blog.  As the Bake Off contestants came up with some different flavours I thought I to should also come up with something so I went for a mint infused Creme Brûlée.


My second bake was the showstopper a baked lemon cheesecake wrapped in chocolate.  To wrap the chocolate I used bubble wrap after having seen a video that a friend of my mam’s posted (Moyra Sammut).  I need to practice doing it a bit more but this technique could make some stunning cakes and puddings in the future.


I’ve really enjoyed this weeks bakes as they were a little bit easier than last week but there were some new techniques to learn at the same time.

I’m now off to to watch episode four of the Great British Bake Off

Earl Grey Creme Brûlée

This week i made creme brûlée infused with earl grey tea. 

I have never infused anything before so this was very different for me.  I enjoyed infusing and it made me think about different flavours that i could try infusing with such as rose.

To make the creme brûlée you put the Earl Grey tea leaves in the milk and cream and leave it overnight.  Then you pour the mixture into a muslin so that the tea leaves are left behind.  The mixture is then heated up and poured over egg yolks and sugar and mixed together.  

Pour the mixture into ramekins and place them into a baking tray full of hot water.  Cook them in the oven until the middles wobbly like jelly.  Then put them in the fridge for four hours until the mixture has set.

Finally sprinkle sugar on top of the creme brûlée and crystalise the sugar with a blow torch until it has turned golden.  Put the puddings back in the fridge to let the sugar on top go hard.

Then enjoy!