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This recipe is from Episode 3 of Good Chef Bad Chef Series 3


  • 400g caster sugar + 120g caster sugar

  • ½ L thickened cream (35%)

  • ½ L milk

  • ¼ vanilla bean

  • 2 gelatine leaves, soaked


  • 1.

    In a heavy based pan, combine 400g of sugar with a little water. Make a caramel by bringing the mixture to 173°C. Add a small amount of water (40 ml) to stop the caramel cooking further. Pour into moulds, coating the sides and the bottom.

  • 2.

    In another heavy based pan, combine the remaining 120g of sugar with cream and the vanilla bean, including the seeds. Bring to simmer, and cook for approx. 1 min. Remove from the heat, and add the soaked gelatine leaves.

  • 3.

    Stir until completely dissolved. Pour the mixture into the moulds, over the caramel.

  • 4.

    Allow to set in refrigerator overnight.

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Posted by Janice88Report
Posted by Donna121Report
has anyone tasted these yet
Posted by NilufaReport
how do a download these video recipes, pls help me in this