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Curly Wurly creme caramels recipe
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Prep Time:
45 minutes
Cook Time:
15 minutes
Total Time:
60 minutes
Elevate Curly Wurly bars into a gourmet caramel delight for all ages to enjoy.
Ingredients:
  • 335.83 gm thickened cream
  • 6 Curly Wurly chocolate bars
  • 8.80 gm vanilla extract
  • 100g milk chocolate
  • 70.95 gm caster sugar
  • 2g gelatine sheets
Instructions:
  • Prepare a baking tray lined with parchment paper. Individually place each Curly Wurly on another sheet of parchment paper. Microwave on High for 5 seconds or until slightly flexible (if needed, repeat in 2-second intervals). Shape each Curly Wurly into a circle with the ends meeting to connect. Transfer them onto the prepared tray. Chill in the refrigerator for 2-3 minutes to firm up.
  • Individually fill Curly Wurly cases with a small amount of melted chocolate, ensuring the base is fully covered. Chill in the fridge for 5-10 minutes to firm up. Cut 6 equal-sized strips of non-stick baking paper. Coat each strip thinly with chocolate and press them, chocolate-side in, against the inside of the Curly Wurly cases. Chill for 10-15 minutes to set. Peel off the paper to reveal chocolate-lined cases.
  • Heat cream and vanilla in a saucepan over low heat until almost boiling. Remove from heat. Whisk egg yolks and sugar in a heatproof bowl until thick and pale. Whisk in the hot cream. Return mixture to saucepan and cook over low heat, stirring constantly, until thickened, about 5-10 minutes. Remove from heat and let cool slightly.
  • Soak the gelatine sheets in cold water for 3-4 minutes until softened. Gently squeeze to remove excess water, then add to the custard, stirring until dissolved. Allow it to cool.
  • - Fill the Curly Wurly cases with the cooled custard mixture and chill for 1-2 hours until firm. - Sprinkle with extra sugar and caramelize with a kitchen blowtorch. - Chill for another 10-15 minutes until custard is slightly firm.

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