Monday, April 9, 2012

Posters & Creme Caramel; Day 9

Seriously, day 9?  I have to say, I have liked this blogging daily thing - maybe I'll keep it up beyond the challenge.

Today, the challenge is to make your own 'Keep Calm' poster.  Let it be publicly known that I absolutely hate these posters with a deep passion, but I am not one to bow to a challenge;


Pretty personal poster in that way that it's a motto for me. When I stress, which I often do, I seem to throw my health in the bin and freak out. I should plaster this on every wall of my house to constantly remind me to just stay healthy and not stress, but that won't happen.

I spent some time responding to your comments last night - thank you for bothering to write them, I love them and they make me feel very loved!

Two people requested the recipe for the Creme Caramel posted here. It would be incredibly rude of me not to share the Creme Caramel love in response;

Creme Caramel

- 250gms of caster sugar
- 100mls of water

- 500mls of milk 
- 6 whole eggs
- 2tbs of sugar
- 1/4-1/2tsp of vanilla extract (vanilla beans are better if you have them)


- In a pot, simmer caster sugar and water together (without stirring) until golden
- Use a wet pastry brush (you will have to continuously dip it in a cup of water) to brush down the sides of the pot and stop the sugar from crystallizing.

- Whisk eggs, sugar and vanilla together.  Set aside.
- Warm the milk (do not boil), remove from heat.
- Slowly add egg mixture to milk, whisking quickly throughout and for a minute after they've all been added.
- You can strain the custard if you are concerned about lumps

- Pour caramel even into the base of the mould (we used 4 large ramekins, but you can use one large dish)
- Pour custard over the top
- Place in a deep baking dish and fill with water 1/2 way up the side of the moulds
- Bake in a moderate oven (we used 150 degrees celcius in our fan-forced oven) for about 30 minutes, or until there is only a slight wobble left in the centre of the custard.
- Refrigerate 3-4 hours or over night, and turn out to serve (we did have to loosen the sides with a butter knife, as you can see in the photo!).

Enjoy and come back to let me know how it goes!

Stay well,
Nat x


  1. oh yum! thanks for sharing the recipe Nat!

    1. You're welcome Ali - let me know how you go making it.

  2. Oh wow, your blog makes me hungry! Hope you don't mind if I pin a few things? Linked to and full credit of course! :) I can send you a pin invite if you'd like?

    1. Hey Dustyn! Of course not, using my images & crediting is free advertising for me! I eventually got a pinterest invite and lasted about 3 minutes on there before I got bored :) x