we’ve got beautiful custard Portuguese
tarts finished off with a little bit of
caramel
so I bought some old butter puff pastry
now I need some cinnamon sprinkle that
on the pastry like that and just rub it
in okay and then I want to roll it up so
we got a nice little roll cut it in half
then cut each half in three there you go
got six so we got six lumps there like
that get yourself a regular kind of
Yorkshire pudding mould or muffin mould
and what I want to do put it facing down
like that and squeeze it like that put
it into the bottom of these mould just
use your finger and then pull it up the
sides do that go straight in an oven
okay
simplest little custard pudding recipe
I’ve got a little Bowl one lovely large
free-range egg goes in I’ve got a
tablespoon of sugar going in I’ll call
that a teaspoon of this lovely vanilla
paste going in then I got about 120
grams of creme fraiche I’m gonna put the
zest of half an orange in here just give
that a nice little mix up okay so
there’s that done let’s have a little
look in here see how we’re going yeah
this is looking good so little just use
a teaspoon to push this pastry back get
that filling right in the middle fill it
up okay I’m gonna put them back in the
oven now I’ve got this pan on this is
already hot I’m just gonna put about
four or five tablespoons of sugar into
that pan we’re gonna make some caramel
I’m gonna use one orange so I’m just
gonna cut in half and squeeze in
making caramel is dangerous in the sense
you don’t want any kids running about
you don’t want handles poking off the
side in about a minute’s time that will
be turning into a caramel let me bring
you my friends can you see how they’ve
plumped up gonna get the little spoon in
there get it under happy days right
we’ve got caramel guys it’s like molten
lava and then just pour it on top no
kids around no mucking around do not
touch it do not even be tempted right
and as soon as you’ve done your business
we put the spoon in we go over to our
sink and cover it with cold water and
then put it back on the heat and then it
will clean itself because you’ll never
clean that off that’s gonna create the
most beautiful caramel ECAP to those
tarts it’s gonna be so good
you
tarts finished off with a little bit of
caramel
so I bought some old butter puff pastry
now I need some cinnamon sprinkle that
on the pastry like that and just rub it
in okay and then I want to roll it up so
we got a nice little roll cut it in half
then cut each half in three there you go
got six so we got six lumps there like
that get yourself a regular kind of
Yorkshire pudding mould or muffin mould
and what I want to do put it facing down
like that and squeeze it like that put
it into the bottom of these mould just
use your finger and then pull it up the
sides do that go straight in an oven
okay
simplest little custard pudding recipe
I’ve got a little Bowl one lovely large
free-range egg goes in I’ve got a
tablespoon of sugar going in I’ll call
that a teaspoon of this lovely vanilla
paste going in then I got about 120
grams of creme fraiche I’m gonna put the
zest of half an orange in here just give
that a nice little mix up okay so
there’s that done let’s have a little
look in here see how we’re going yeah
this is looking good so little just use
a teaspoon to push this pastry back get
that filling right in the middle fill it
up okay I’m gonna put them back in the
oven now I’ve got this pan on this is
already hot I’m just gonna put about
four or five tablespoons of sugar into
that pan we’re gonna make some caramel
I’m gonna use one orange so I’m just
gonna cut in half and squeeze in
making caramel is dangerous in the sense
you don’t want any kids running about
you don’t want handles poking off the
side in about a minute’s time that will
be turning into a caramel let me bring
you my friends can you see how they’ve
plumped up gonna get the little spoon in
there get it under happy days right
we’ve got caramel guys it’s like molten
lava and then just pour it on top no
kids around no mucking around do not
touch it do not even be tempted right
and as soon as you’ve done your business
we put the spoon in we go over to our
sink and cover it with cold water and
then put it back on the heat and then it
will clean itself because you’ll never
clean that off that’s gonna create the
most beautiful caramel ECAP to those
tarts it’s gonna be so good
you
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