Sadly I was unable to take part in week 2 and 3 of the Great Bloggers Bake Off (biscuit week and bread week) as there was just too much happening at home for me to be able to find the time.
I am very pleased to be baking again this week though.
Especially as Tesco have very kindly provided the ingredients for me to be able to take part.
This week The Great British Bake Off saw the contestants contend with a variety of different desserts.
The Signature challenge saw the bakers take on creme brulee, the technical challenge was Spanische Windtorte and the Showstopper challenge was to create 3 tiers of baked cheesecakes.
Nice and easy then, hey.
For my dessert I have opted to give the creme brulee a try.
I have never made them before so this is going to be a real challenge for me. (Fingers were firmly crossed that I didn't end up with scrambled egg!)
With the voucher provided to me by Tesco I was able to purchase all of the ingredients needed for my creme brulees, as listed (and pictured) below.
I also managed to purchase 2 extra ramekins, which were a bargain at just £1 each.
425ml Double Cream
100ml Full Fat Milk
1 Vanilla Pod
5 Large Egg Yolks
50g Golden Caster Sugar (plus extra for the topping)
Pre-heat your oven to 180C/Gas Mark 4.
Place 4 ramekins in to a roasting tin that is deep enough to enable you to place a baking sheet across the top of the tin, above the ramekins, without it touching them.
Pour your double cream and milk in to a saucepan. Using a sharp knife slice your vanilla pod in half lengthways and scrape all of the tiny seeds out of the pod and add them to the cream and milk mixture. After scraping out all of the seeds add the vanilla pod in to the mixture as well, and set it to one side.
Put your egg yolks and caster sugar into a mixing bowl and whisk together with an electric hand whisk until they are paler in colour and slightly fluffy.
Put your pan of cream on a medium heat until it almost comes to the boil.
As soon as you see bubbles appearing at the side of the pan you need to remove it from the heat.
Pour the hot cream into the beaten egg yolks, stirring with a wire whisk as you do so. Scrape any remaining vanilla seeds out of the saucepan and add them to the mixture as well.
Sieve the mixture into a wide neck jug or bowl, pushing as many of the vanilla seeds through the sieve as possible.
Using a large spoon, scoop off all of the pale froth/foam that is sitting on the top of the mixture (this will be several spoonfuls) and discard.
Stir the mixture.
Pour hot water in to your roasting tin until it reaches around 1.5cm up the sides of the ramekins.
Pour your hot cream mixture into your ramekins until they are full to the top and place them in the oven with the baking sheet over the top of the tin.
The baking sheet should completely cover the ramekins (without touching them) but leave a small gap at the one side of the tin to allow the air to circulate.
Bake for 30-35 minutes until your mixture is softly set. When you gently sway the roasting tin the centre of your creme brulees should wobble slightly, a bit like jelly. Give them a few more minutes if they have not yet reached this consistency.
Lift the ramekins out of the roasting tin (using oven gloves) and place them on a wire rack to cool for no more than a few minutes.
Then place the ramekins into the fridge to cool completely. (This can be done overnight if you wish).
When ready to serve, sprinkle 1-2 teaspoons of caster sugar over each ramekin and spread it out with the back of a spoon.
Spray them with a little water to dampen the sugar (do NOT attempt to caramelise them without doing this first as the sugar will just burn) and then use a blow torch to caramelise the tops of your creme brulee.
Move the blowtorch around in a circular motion to reduce the risk of burning your sugar while caramelising it.
Serve once the brulee is firm.
This is probably one of the most complicated desserts I have made in respect of getting the timings and textures right, and I can't even express the amount of pride (and relief) I felt when I dug into the brulee with a spoon to find that the top was crunchy and the inside was perfectly smooth.
The part I struggled with the most was caramelising the sugar on the top of the brulee.
This wasn't helped by the fact I seem to own the worlds worst blowtorch which just wouldn't give me a strong enough flame.
But, I got there in the end.
This isn't a dessert that I would make on a regular basis, but I would definitely make them if we had guests coming over for dinner, as they are a very tasty individual dessert that are sure to impress.
If you attempt to make your own creme brulees then I would love to see how they turn out.
Also, if you are looking for some more inspiration and recipes then head on over to Tesco Real Food where they have lots of ideas for you all.
Tesco are very kindly sponsoring The Great Bloggers Bake Off and provided me with a £20 voucher for purchasing my ingredients this week.
The content of this post has not been edited by Tesco in any way.