“ Type: Other Desserts „
I had almost forgotten that this product existed until recently. Although I had very fond memories of the taste. I picked up a pack around Asda for just 54p. This represents good value as there are 4 servings in the pack. A delicious treat for four people for just under the princely sum of 14p a head - not often achieved these days.
Basically, Green's Carmelle is crème caramel. It is very easy to make. The pack contains 2 sachets; one containing the Carmelle powder, one containing the caramel syrup. You pour a little of the caramel syrup into 4 ramekin dishes. Heat a pint of milk in a pan to almost boiling point, remove from heat and sprinkle the Carmelle powder over the surface - bring to the boil for two minutes stirring continuously. Pour this liquid carefully over the top of the caramel sauce in the ramekin dishes. Refrigerate the ramekins for about an hour. Turn out the ramekins onto plates and enjoy. The custards should be firm and smooth with the caramel sauce oozing deliciously over the top.
Ingredients: Dessert Mix: Sugar, Gelling Agent (Carrageenan), Stabiliser (Disodium Phosphate), Colours, Flavouring.
Syrup: Glucose Syrup, Caramelised Syrup, Caramel E150(c).
There are 89 kcal per 100g of the product. The product contains wheat and gluten.
They taste creamy, custardy and delicious. The sweet, smoothness of the custard mixes with the slightly bitter/sweetness of the caramel sauce. I really like it. Yes, home made tastes better - and I had a gorgeous crème caramel in a restaurant once that I still have dreams about - but this product is quick to make and great quality for the price. If you wanted to pimp up this dessert a little you could try making it using 284ml of single cream to make a crème brulee - the full instructions for this are shown on the Green's website.
Available at Asda for 54p, Tesco and Sainsburys for 60p. (27/07/13)
I was recently browsing in my local corner shop and I came across Greens Carmelle Dessert Mix which I haven't seen around for years. My grandma used to make it for us sometimes, the only packet mix that she would allow in the house! I couldn't really remember exactly what it tasted like but as it was only 69p I thought I may as well add some to my basket.
I thought the dessert was actually called "caramelle", but it isn't. I suppose "Carmel" was an easier name to copyright. As you can probably tell from the name, the mix makes a dessert with a caramel sauce, in this case topping a vanilla set-custard style base. It is made by the well known and long established baking goods company Greens. They have been selling mixes for the last 100 years, showing that convenience always sells!
The packet is designed to make 4 ramekin sized portions of the dessert, or one larger 1 pint size pudding. I decided to make the latter because my ramekins were in use for something else. The small box contains two sachets - a clear one of the caramel sauce, and a paper like second sachet which contains the main dessert ingredients. These two packs don't quite contain everything you need though - you also require a pint of milk. This isn't an annoying surprise as it clearly says so on the outer packet. All this means the only measuring equiptment you need is a measuring jug, and helps to reduce the washing up too. Having said that, this dessert mix needs slightly more in the way of preparation than some do. None of the stages are difficult though. The first task involves heating the milk to just short of boiling point. This can be reached quite quickly so you do need to give your full attention to the milk. You are then required to sprinkle the main mix onto the surface of the hot milk, before bringing it back to the boil for 2 minutes whilst stirring continously. The mix is powdery but isn't too fly-away so it is easy to do as they ask without getting it everywhere. The caramel then needs to be poured into the base of the mould or moulds and the main dessert poured on top. I did think the caramel portion was a bit small, but when I tasted a bit, I realised it had a very intense almost treacley flavour and a little would probably go a long way. It certainly looked a good rich colour, which helps to make the dessert look a bit more attractive as the base is rather pale. That is all the preparation required and time wise I estimate it took no more than 10 minutes to reach this stage. This would make it a good last minute pudding idea, if it were not for the fact it needed to be left to set for a while. If I had made the puddings in ramekins, the recommended setting time would have been an hour but as I had opted to make a single pudding, I was advised to leave the pudding for 2-4 hours, in the fridge. I could however have made to up to 24 hours in advance if I could have kept it chilled.
In the end, the setting time was over generous.Ater the first hour the pudding didn't look as though it was anything but liquid and I was starting to get a bit nervous about how long it would really take. However, after another 45 minutes it had set to a soft but solid consistency which is close to what I remembered. I then needed to invert the pudding on to a plate, so the caramel at the base ended up sittting on top of the pudding as a sort of garnish or cap. This was mercifully easy to do as with the mildest of taps, the pudding slid out of the basin and onto the plate, whole. I had had visions of it collapsing as soon as I removed the "mould". I recommend you make sure you use the plate you are going to serve the pudding on though, as I think it would be difficult to move it to another in one piece. The caramel sauce remained mostly on top but a pleasant amount had also collected at the base of the pudding and there seemed so much more of it than there had been in the liitle sachet
The caramel has a soft, almost jelly like consistency and it wobbles if you try to shake it - gently of course! It is amazingly easily to slice quite neatly into portions, if you use a damp knife. You can then spoon over the spare sauce. I must say it smelt lovely - creamy and full of vanilla. The caramel was thick and sweet and I woud have that again any day. As for the rest of the pudding - I am not so sure. My tastebuds must have changed since I was a child because I found it quite boring and very milky tasting. There wasn't enough vanilla taste for me, and I found the texture a bit odd. I couldn't get used to the soft but set custardy like feel of it in my mouth. My boyfriend loved it though so I think whether you like it or not will really come down to whether you like the consistency or not. I would recommend that you give it a try for yourself, as it works well and it is very cheap. The finished dessert looks like it took more time and effort to prepare than it actually did, and the sauce is nice. The children that ate with us also gave it a big thumbs up so it as 3 against one in the taste stakes!
Suitable for vegetarians.
[This review is also on Ciao under the same user name.]
I love creme caramels. Not the stuff you get in little plastic pots in Tesco 4 for 50p but the REAL stuff, the sort you get in restaurants, and in Spain.
Sadly, I can't afford to live in a restaurant (or in Spain) and the Tesco pots make a horribly weak substitute. Green's Original Carmelle however does not.
This is another on the "I'm not sure why more people don't buy this" list. It's 29p a packet, so it can't be price scaring them off. I can only imagine that they think it'll be horribly hard to make, or they don't know how GOOD it tastes. Either option would be an awful terrible shame, so I feel obliged to convert you.
Open this packet mix and you'll find the obligatatory small paper package of powder, as well as a little plastic packet of caramel sauce. Your first step should be tofind what you're going to make your carmelles in. The packet says find ramekins or a pint mold. Experience tells me that mugs will do just as well if you have neither of those available.
Empty the sauce into the ramekins/mold/mugs. This is the only thing I would fault Green's for - the amount of sauce always seems rather sad. I have considered supplementing it with golden syrup, but aren't sure how well it would work.
Next heat a pint of milk in a saucepan until it's almost boiling. Now, it says milk - I have found that using MOSTLY milk and a bit of cream makes it taste even nicer. (then again, I think cream makes almost anything taste nicer.)
Once it's almost boiling, sprinkle your powder in and bring to the boil for two minutes, while stirring continously. Score one for Green's here - I've made this a lot of times and haven't once had a problem with it burning or sticking in lumps. The powder dissolves easily just as it suggests it should on the packet.
Then you just pour it into your mold/ramekins/mugs, wander off for a while as it cools to room temperature and then stick it in the fridge for a couple of hours. When you're ready to eat it, loosen it up a bit by running a spoon handle around the edge and then put a plate over the top of it and turn the whole thing upside down. Voila - one creme caramel.
It says on the packet it can last for up to 24 hours. Not in MY house it can't!
Vanilla flavour dessert with caramel sauce.