For this weeks Funday Sunday I’ve made a selection of mini puddings which is also known as a Cafe Groument.
My puddings consisted of a strawberry cheesecake, basil infused panna cotta, creme caramel, lemon meringue ice-cream and a shortbread biscuit.
It’s a lot of work but was worth it although when I came to serve my puddings I realised that a normal spoon was just a little bit too big for the glasses but luckily enough we had some baby spoons that came to the rescue
I’ve gone back to my Patisserie book this week but am still cheating a bit as I have gone straight to Creme Caramel recipe. The reason for this is we needed a pudding for supper and Creme Caramels are one of my favourite puddings.
Made from eggs sugar and milk they make one of the best puddings ever.
Sugar is heated in a saucepan until it has melted. The saucepan is then dipped into cold water to stop it the caramel from cooking anymore and burning. The mixture is then poured in to ramekins and left to cool.
Eggs are then whisked up and vanilla added for taste. Milk is then added and the mixture is poured into the ramekins and bake for about an hour when the custard mixture has set.
when the Creme Caramel has cooled turn upside down onto a plate and enjoy.
We didn’t have any ramekins so I used what I could find in the kitchen (some square pots).