Recipes, re-invented from cooking shows
Tasha's Fig, Honey and Rosemary Crème Caramels
Prep. Time:
Baking Time:
Total Time:
50 mins
45 mins
5 hrs 35 mins
Serves:
8 individual crème caramels
Tasha created this dish for Great British Bake Off ™ Series 14. Her rosemary-infused baked custard drew warm praise from the judges, who found it silky and beautifully set, with the fig coming through clean and clear. Prue Leith loved the set but felt the honey layer left everything too sweet and a...
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Ingredients
FOR THE ROSEMARY-INFUSED CUSTARD: 500 ml whole milk 150 ml double cream 5 sprigs fresh rosemary, bruised 3 large eggs 3 large egg yolks 90 g caster sugar 1 tsp vanilla extract 1 pinch fine salt
FOR THE RESTRAINED HONEY CARAMEL: 120 g runny honey 15 g unsalted butter 1 tsp lemon juice 1 pinch flaky sea salt
FOR THE CONCENTRATED FIG COMPOTE: 250 g fresh figs, chopped (or dried figs, soaked) 35 g caster sugar 2 tbsp lemon juice 1 tbsp water 1 small sprig rosemary
FOR THE ROSEMARY TUILES: 40 g unsalted butter, softened 40 g caster sugar 1 egg white 40 g plain flour 1 tsp rosemary, very finely chopped 1 pinch fine salt
EQUIPMENT: 8 ramekins Roasting tin (for the bain-marie) Fine sieve Saucepan Lined baking tray Palette knife
Method
STEP 1: INFUSE THE CREAM
Warm the whole milk, double cream and bruised rosemary together until just steaming, then take off the heat, cover, and steep for 25–30 minutes. A longer, hotter steep is what gives the rosemary real presence on the tongue.
STEP 2: MAKE THE CUSTARD BASE
Whisk the eggs, egg yolks, caster sugar, vanilla extract and fine salt until smooth but not foamy. The three-eggs-plus-three-yolks ratio is what gives the silky, just-set wobble — keep it exactly.
STEP 3: COMBINE AND STRAIN
Reheat the infused cream to just below a simmer, then pour it slowly onto the eggs, whisking constantly. Strain through a fine sieve to guarantee a smooth set.
STEP 4: BAKE GENTLY
Preheat the oven to 150°C (300°F). Divide the custard among eight ramekins, sit them in a roasting tin, and pour in hot water to reach halfway up their sides. Bake for 35–45 minutes, until just set with a jelly-like wobble. Do not overbake into a pitted, stodgy set — protect the texture the judges loved.
STEP 5: CHILL
Cool, then refrigerate for at least 4 hours or overnight, so the custard firms cleanly for turning out.
STEP 6: MAKE THE CONCENTRATED FIG COMPOTE
Simmer the figs, caster sugar, lemon juice, water and the rosemary sprig for 12–15 minutes to a thick, jammy compote, then discard the sprig. Reducing hard and lifting with lemon gives the plate its direction.
STEP 7: MAKE THE RESTRAINED HONEY CARAMEL
Gently reduce the honey until it thickens to a spoon-coating nappe, then whisk in the unsalted butter, lemon juice and flaky sea salt. You want a thin, glossy layer — not a flooding sauce.
STEP 8: MAKE THE ROSEMARY TUILES
Beat the unsalted butter and caster sugar, work in the egg white, then the plain flour, chopped rosemary and fine salt. Spread thin rounds on a lined baking tray and bake at 180°C (350°F) for 6–8 minutes, until golden; shape while still warm.
STEP 9: TURN OUT AND DRESS
Run a knife round each custard and invert it onto a plate. Spoon over only a thin veil of the honey caramel, set a quenelle of fig compote alongside, and finish with a rosemary tuile. The custard leads; the sweetness supports rather than floods.
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Instructions
FOR THE ROSEMARY-INFUSED CUSTARD:
500 ml whole milk
150 ml double cream
5 sprigs fresh rosemary, bruised
3 large eggs
3 large egg yolks
90 g caster sugar
(/interesting-ingredients/caster-sugar)1 tsp vanilla extract
(/interesting-ingredients/vanilla-extract)1 pinch fine salt
FOR THE RESTRAINED HONEY CARAMEL:
120 g runny honey
15 g unsalted butter
1 tsp lemon juice
1 pinch flaky sea salt(/interesting-ingredients/flaky-sea-salt)
FOR THE CONCENTRATED FIG COMPOTE:
250 g fresh figs, chopped (or dried figs, soaked)
35 g caster sugar
(/interesting-ingredients/caster-sugar)2 tbsp lemon juice
1 tbsp water
1 small sprig rosemary
FOR THE ROSEMARY TUILES:
40 g unsalted butter, softened
40 g caster sugar
(/interesting-ingredients/caster-sugar)1 egg white
40 g plain flour
1 tsp rosemary, very finely chopped
1 pinch fine salt
EQUIPMENT:
8 ramekins
Roasting tin (for the bain-marie)
Fine sieve
Saucepan
Lined baking tray
Palette knife
Heading 5
Ingredients
STEP 1: INFUSE THE CREAM
Warm the whole milk, double cream and bruised rosemary together until just steaming, then take off the heat, cover, and steep for 25–30 minutes. A longer, hotter steep is what gives the rosemary real presence on the tongue.
STEP 2: MAKE THE CUSTARD BASE
Whisk the eggs, egg yolks, caster sugar, vanilla extract and fine salt until smooth but not foamy. The three-eggs-plus-three-yolks ratio is what gives the silky, just-set wobble — keep it exactly.
STEP 3: COMBINE AND STRAIN
Reheat the infused cream to just below a simmer, then pour it slowly onto the eggs, whisking constantly. Strain through a fine sieve to guarantee a smooth set.
STEP 4: BAKE GENTLY
Preheat the oven to 150°C (300°F). Divide the custard among eight ramekins, sit them in a roasting tin, and pour in hot water to reach halfway up their sides. Bake for 35–45 minutes, until just set with a jelly-like wobble. Do not overbake into a pitted, stodgy set — protect the texture the judges loved.
STEP 5: CHILL
Cool, then refrigerate for at least 4 hours or overnight, so the custard firms cleanly for turning out.
STEP 6: MAKE THE CONCENTRATED FIG COMPOTE
Simmer the figs, caster sugar, lemon juice, water and the rosemary sprig for 12–15 minutes to a thick, jammy compote, then discard the sprig. Reducing hard and lifting with lemon gives the plate its direction.
STEP 7: MAKE THE RESTRAINED HONEY CARAMEL
Gently reduce the honey until it thickens to a spoon-coating nappe, then whisk in the unsalted butter, lemon juice and flaky sea salt. You want a thin, glossy layer — not a flooding sauce.
STEP 8: MAKE THE ROSEMARY TUILES
Beat the unsalted butter and caster sugar, work in the egg white, then the plain flour, chopped rosemary and fine salt. Spread thin rounds on a lined baking tray and bake at 180°C (350°F) for 6–8 minutes, until golden; shape while still warm.
STEP 9: TURN OUT AND DRESS
Run a knife round each custard and invert it onto a plate. Spoon over only a thin veil of the honey caramel, set a quenelle of fig compote alongside, and finish with a rosemary tuile. The custard leads; the sweetness supports rather than floods.
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