Cakes : Bakes: Crème caramel

'Cakes & Bakes' blog post banner

Home-made heart shaped crème caramel | H is for Home #recipe #cremecaramel #caramel

I got, not one but two, pressure cookers in a mixed lot at auction last week. I’d been after one for a while – it’s a piece of kit that was always being used in my parents’ (and my friends’ parents’) kitchen.

Small Le Creuset heart-shaped ramekins in the pressure cooker

I haven’t used one in decades. They’re superb for cooking bean, pulse and rice dishes in particular…

Caramel poured into moulds

…but this is a ‘Cakes & Bakes‘ post, so a more suitable dish was required. I spent last night looking at all manner of pressure cooker recipes and decided on crème caramel.

Making custard for crème caramel

Probably not something you’d immediately think of making in a pressure cooker – but it appeared quite straightforward, so ideal for me to reacquaint myself with the hissing and steaming beast.

tin foil covered heart-shaped ramekins in a pressure cooker

The results were actually delicious!

Crème caramel
For the caramel
  1. 100g sugar
For the custard
  1. 250ml/½pt whole milk
  2. 3 eggs, 2 whole plus one yolk
  3. ½tbsp vanilla extract
  4. 125g sugarHome-made crème caramel ingredients
Add ingredients to shopping list
If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
  1. In your widest sauté pan, add the sugar and turn the flame to high and wait. DO NOT STIR - at most, pick up the pan and swish it around to make sure the sugar is evenly melted in the caramel
  2. As soon as almost all of the sugar has turned to caramel turn off the heat
  3. Hold the mould with your oven-mitt-covered hand, or some other protection that will not limit your dexterity yet protect your hand form the hot scalding sugar. With the other hand, pour a little caramel in the bottom and then swirl it around covering the mould internally and on the sides as much as you can
To make the custard
  1. Infuse the milk with the vanilla extract to almost boiling and then remove from the heat and allow to cool. You can do this stage using a large glass measuring jug in the microwave or medium-sized saucepan on the stove-top
  2. In another large measuring jug, whisk the eggs & extra yolk with the sugar
  3. Pour the cooled milk into the egg mixture. Combine well - the resulting consistency will be very liquid
  4. Pour the milk & egg mixture into the caramelized moulds leaving 1 cm/½" space from the top
  5. Cover the moulds tightly with tin foil
  6. Prepare the pressure cooker by adding a couple of cups of water and the cooking rack
  7. Fill the pressure cooker with as many of the filled moulds as possible that will stay level (my cooker only fit 2 of the Le Creuset heart-shaped ramekins at a time). Close and lock the pressure cooker top, turn the heat to high and when it reaches pressure, turn the flame down to minimum
  8. Count 5-8 minutes cooking time (time may vary depending on the size and thickness of the container(s) used)
  9. When time is up, turn off the heat and don't do anything wait for the pressure to come down naturally. If after 10 minutes all of the pressure hasn't released, relieve the rest of the pressure with the pressure valve. For electric pressure cookers, disengage the 'Keep Warm' setting when cooking time is up and turn off or unplug the pressure cooker
  10. When time is up, open the top and check for doneness by sticking a toothpick in the middle of one of the crèmes. If it comes out dirty, simply place the pressure cooker cover back on and wait another 5 minutes - the residual heat from the pressure cooker will keep cooking them. If the crème caramels are still liquid, cook under pressure and additional 5 minutes
  11. Let the crème caramels cool outside the pan for about an hour before refrigerating. Refrigerate for at least 3 hours before serving. If you need to do another batch, remember to add more water in your pressure cooker!
  12. To serve, simply turn each mould upside-down onto separate dessert dishes. If a crème caramel doesn't release on its own, insert a flat knife and run it carefully along the sides. Then, on one side pull the knife a little towards the centre to break the suction
  13. Replace the dessert plate on top of the mould and flip it over quickly
Adapted from Hip Pressure Cooking
H is for Home Harbinger

Cakes & Bakes: Chocolate caramel chestnut cake

'Cakes & Bakes' blog post banner

Home-made chocolate caramel chestnut cake | H is for Home

When we did our Christmas shop, we picked up a bag of chestnuts – something you’d only really see in the shops around that time of year.

stack of orange cake tins and handful of chestnuts

We had thoughts of a lovely Christmas lunch, followed by a walk in the snowy countryside and then coming home to roast the chestnuts in our wood-burner. Chance would be a fine thing! Three weeks on, the bag of chestnuts was still in our vegetable rack waiting for its big day.

making caramel sauce

I had a look through my cookbooks and online and came across a recipe for a chocolate caramel chestnut cake. The original recipe has a brandy syrup which I substituted with rum. It also calls for edible gold dust to brush on the chestnut garnish – not something I had to hand! It looks so pretty that I’d definitely plan ahead and order some if I was making the cake for Christmas or another special occasion.

brushing rum syrup on a layer of chocolate caramel chestnut cake

This recipe looks like a big, time-consuming job but as its author, Dorie Greenspan, says:

Because every element of the cake can be made ahead, you can work on it in stages. The filled and glazed cake can be kept in the refrigerator for a day, but add the chestnut garnish right before serving.”

The ganache is best if refrigerated overnight. The glaze needs a 4-hour rest and the cake, if it’s been seriously chilled, needs some serious time on the counter to come to room temperature – serve it cold, and you won’t get the full measure of pleasure from the ganache so plan ahead.”

Pouring chocolate glaze on to the chocolate caramel chestnut cake

To roast the chestnuts (in an oven, if you don’t have the quintessential ‘open fire’), preheat the oven to 200ºC/400ºF/gas mark 6. Mark a small cross on the flat side of each using a small sharp kitchen knife making sure you pierce the skin but not cut the nut inside. You could also pierce a few times with the fork. Put the nuts on a baking sheet, cut side up, and cook for about 10-20 minutes, turning a couple of times until the skins open. Peel while still warm.

Home-made chocolate caramel chestnut cake, sliced | H is for Home

The completed cake looks very impressive with it’s height, multiple layers and glossy finish. Tasty too – well worth the time and effort!

Check out some of our other Cakes & Bakes offerings here!

Chocolate caramel chestnut cake
For the caramel ganache
  1. 250g/9oz milk chocolate
  2. 85g/3oz dark chocolate, finely chopped
  3. 6 tbsp golden granulated sugar
  4. 2 tbs water
  5. 1 cinnamon stick
  6. 275ml/10fl oz tablespoons whipping cream
  7. ¼ teaspoon salt
  8. 250g/9oz butter, softened
For the cake
  1. 265g/9oz plain flour
  2. 35g/1oz cornflour
  3. 2 tsp baking powder
  4. 1 tsp salt
  5. 225g/8oz butter, softened
  6. 250g/9oz golden granulated sugar, divided
  7. 4 large eggs, separated
  8. 2 tsp vanilla extract
  9. 250g/9oz sweetened chestnut spread with vanilla (not something in my store cupboard, but similar can be made with several cooked chestnuts puréed in a processor with 1tsp vanilla essence and 2tbs of caster sugar)
  10. 60ml/2fl oz milk
For the syrup
  1. 60ml/2fl oz rum
  2. 2 tbs golden caster sugar
  3. 12 roasted chestnuts, coarsely chopped
For the glaze
  1. 240ml/8½fl oz whipping cream
  2. 35g/1oz sugar
  3. 60ml/2fl oz water
  4. 225g/8oz dark chocolate, chopped
For the garnish
  1. 8 roasted chestnuts, whole
  2. edible gold dust (optional)Home-made chocolate caramel chestnut cake ingredients
Add ingredients to shopping list
If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
For the ganache
  1. Combine milk chocolate and dark chocolate in medium-sized bowl
  2. Stir sugar, 2 tbs water, and cinnamon stick in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 6 minutes (time will vary depending on size of pan). Add cream and salt (mixture will bubble vigorously). Bring caramel to boil, whisking until smooth and caramel bits dissolve, about 1 minute. Discard cinnamon stick
  3. Pour the hot caramel over chocolate; stir until chocolate has melted and mixture is smooth
  4. Let stand until completely cool, stirring occasionally, about 1 hour
  5. Using an electric mixer, beat butter in large bowl until fluffy
  6. Beat in the chocolate mixture in 4 additions
  7. Cover and refrigerate the ganache overnight
For the cake
  1. Preheat oven to 175ºC/350°F/gas mark 4
  2. Grease 4 rectangular 18cm x 9cm 450g/1lb loaf tins before lining the bottoms with parchment paper. (If you don't have this number of tins, you can cook the cakes one by one)
  3. In a medium-sized mixing bowl, sift together the flour, cornflower, baking powder and salt
  4. In another bowl and using an electric mixer, beat the butter until pale & fluffy
  5. Add 200g/7oz of the sugar, egg yolks and vanilla extract and combine well
  6. Add the chestnut spread, then the milk and combine well
  7. Sift the dry ingredients over and carefully mix together
  8. In another large bowl, and using clean beaters, beat the egg whites into soft peaks
  9. Add the remaining 50g/1¾oz sugar and beat until stiff but not dry
  10. Fold the egg whites into the batter in 3 additions
  11. Transfer batter equally across the prepared cake tin(s) (kitchen scales can be useful for this - I made it about 325g per tin)
  12. Bake the cakes until golden and a skewer inserted into the middle comes away clean (about 25-30 minutes)
  13. Allow to cool completely in the pan(s) on a wire rack
For the syrup
  1. Stir the rum and brown sugar in small bowl until the sugar completely dissolves
To complete
  1. Turn cakes out onto work surface and peel off the parchment
  2. Place one of the cakes, bottom side up, on a clean piece of parchment
  3. Brush the cake layer with ¼ of the rum syrup
  4. Spread with ¼ of the ganache and sprinkle with ¼ of the chopped chestnuts
  5. Top with second cake layer, bottom side up
  6. Repeat this twice - ¼ rum syrup, ¼ ganache, and ¼ chopped chestnuts
  7. Top with the fourth, final cake layer, bottom side up
  8. Spread the remaining ¼ of the ganache over the top and sides of the cake
  9. Place cake rack on sheet of foil; place assembled cake on rack
  10. Chill while you prepare glaze
For the glaze
  1. Bring cream, sugar, and 60ml/2fl oz water to boil in heavy medium saucepan, stirring until sugar dissolves
  2. Add the chocolate and whisk until melted and the glaze is smooth. Allow to cool until thick but still pourable
  3. Pour glaze over the top of the cake, spreading evenly over the sides
  4. Chill until the glaze sets
For the garnish
  1. Brush the top of the whole chestnuts with the edible gold dust (optional)
  2. Arrange the chestnuts across top of cake
  3. Serve at room temperature
Adapted from Baking: From My Home to Yours
H is for Home Harbinger

What a Tart!

'What a Tart' banner

slice of chocolate and salted caramel tart on vintage 'Aztec' plate | H is for Home #recipe #caramel #tart #saltedcaramel #chocolate
Last week I watched the first episode (which was all about chocolate) of Raymond Blanc’s new series on BBC 2, Kitchen Secrets. The programme reminded me of a chocolate & salted caramel tart recipe that I’d torn out from a recent Telegraph Stella weekend magazine. It turned out so well and tasted so delectable that I thought I’d share it with you!

chocolate and salted caramel tart with one slice removed

It’s incredibly rich – you won’t need a big slice – a dollop of crème fraîche makes a perfect accompaniment.

Chocolate & salted caramel tart

Yield: serves 8

Chocolate & salted caramel tart


  • For the pastry
  • 300g/10½oz plain flour
  • 3 tbsp cocoa powder
  • 150g/5½oz butter
  • 3 tbsp caster sugar
  • 1 egg yolk
  • 2 tbsp water
  • For the caramel
  • 250g/9 oz golden granulated sugar
  • 6 tbsp water
  • 100ml/3½ fl oz single cream
  • 125g/4½oz salted butter, melted
  • ½ tsp sea salt flakes, plus extra to decorate
  • For the chocolate filling
  • 125/4½oz good quality dark chocolate, broken into chunks
  • 85g/3oz butter
  • 1 egg plus 2 yolks
  • 3 tbsp caster sugar


  1. To make the pastry, put the flour, cocoa and butter into a food processor and whiz until the mixture looks like breadcrumbs. Add the sugar and whiz again. Mix the egg yolk with the water and add that. Process again until the mixture comes together in a ball. You may need to add a little more water. Wrap in cling film and leave to rest in the fridge for half an hour. Roll out the pastry on a lightly floured surface and use to line a deep 24cm (9 in) tart tin with a removable base. Carefully trim the excess from the rim and keep to patch up any holes later on. Put in the fridge or freezer to chill until firm. Preheat the oven to 200ºC/400ºF/gas mark 6.
  2. To make the caramel, put the sugar and water into a heavy-bottomed saucepan. Heat slowly so that the sugar dissolves. Once it has, turn up the heat and boil until the syrup turns to caramel – you will know by the smell and colour. Be careful not to take it too far and burn it. Once it has reached the caramel stage, stir in the cream – stand back as it will hiss and spit – and the butter. Add the salt and stir to help everything to melt and blend. Leave to cool.
  3. Prick the base of the tart case, line with greaseproof paper or foil and fill with baking beans. Bake blind for 12 minutes, then remove the paper and beans and leave to cool a little. Pour in the caramel. Turn down the oven to 180ºC/350ºF/gas mark 4.
  4. To make the filling, melt the chocolate with the butter in a bowl over a pan of simmering water. Remove and leave to cool a little. Whisk the eggs and sugar using an electric beater until the mixture is light and fluffy and has increased in volume. Stir in the chocolate and butter. Pour over the caramel and put in the oven. Bake for 12 minutes. Leave until cool enough to handle, then carefully remove the rim and put the tart on a plate. Decorate with a very light scattering of sea salt flakes and serve.