Week 6, Puddings Technical Bake

The technical bake in pudding week was a crème caramel. This was a traditional French dessert with sweet and sugary caramel and a vanilla egg custard.

The caramel was very successful and boiled to perfection, and the custard was set to perfection. It was challenging to remove from the ramekin, but it did come out well, minus the caramel hardened in the bottom. This bake was definitely a success.