Howard’s Ginger & Orange Crème Caramels, GBBO Week 7

Join the brilliant Howard Middleton (GBBO contestant from series 4) live from Sheffield, UK who will guide you through baking the seventh of our GBBO Mystery classes from 2023's Bake Off, where we will teach you the signature challenge from week 7 of this year's show: Crème Caramels with an accompaniment of Langues de Chat Biscuits.

The class is on Sunday 12th November at the following times:

9am PT / 11am CT / 12pm ET / 5pm UK GMT

We’ll start off the class with an introductory welcome and some background from Howard's time on TV, before we ask you to put on your aprons and bake along as you watch Howard demonstrate all the skills required to make your delicious recipe.

Our class will take around two hours as we bake our masterpieces, before you can tuck into the fruits of your labour all whilst hearing fantastic memories and stories from Howard, Tickets are priced at £35 for individuals and £50 for groups of two or more that will join from the same household. Places are non-refundable and cannot be cancelled or altered after purchase. All guests will be emailed a link to the class following their booking.

EQUIPMENT:

Deep ovenproof dish(es) or roasting tin(s) - large enough to hold 3-6 ramekins

6 x ramekins or ovenproof cups  

Mixing bowl   

Balloon whisk

Small to medium saucepans  

Small sharp knife   

Palette knife

Electric hand mixer or stand mixer  

Baking sheets/trays  

Fine sieve

Piping bag and 1cm / ½in round nozzle Baking parchment  

Wire cooling rack

INGREDIENTS:

For the Caramel:

150g (¾ cup) caster sugar 

About 90ml (⅓ cup) cold water

For the Ginger custard:

About 20g (~3 tbsp) fresh ginger*, peeled and sliced into chunks or bashed about to release its juice

500ml (2 cups) milk – preferably full fat  

3 large eggs

2 large egg yolks (save the whites)  

50g (¼ cup) caster sugar

*You can flavour the custard with something else like ground cardamom, orange zest or vanilla if you prefer.

For the Langues de chat biscuits:

85g (6 tbsp) softened unsalted butter  

85g (¾ cup, sifted then measured) icing sugar

Grated zest of ½ an orange 

85g (⅔ cup) plain flour

2 large egg whites

For the Decoration:

2-3 oranges

Finely chopped preserved stem ginger in syrup (optional)

A generous glug of ginger wine or orange liqueur (optional)

Alternatively we do offer private events, please contact us for more information or click on the ‘Online Classes’ page for more detail. Upon booking, all guests will be emailed a link to the class with a full breakdown of ingredients and equipment as well as the method on the Monday proceeding their class. Please do check junk email just in case you don't spot it arrive!

It is your responsiblity to check the ingredients do not impact any allergies  or intolerances which you may have. Bake With A Legend and our bakers take no responsibility in this regard.

If you're in any doubt about you then you should contact us before booking in terms of discussing alternative ingredients to suit your requirements. We will, wherever possible provide alternatives to include gluten & dairy free options.