Le Creuset

The lovely Maree from Buyster sent me 4 gorgeous Cobalt Blue Le Creuset Ramekins to review.

I received a confirmation e-mail on the 21st May informing me that they had been sent, and received the parcel on the 31st May.

It was quite a large box, and was packed so well I was in disbelief.
The main box was full of air pocket thingys which ensured that the smaller box could not tumble around and be damaged.
The smaller box was then packed tightly and bound in bubble wrap.
This created many minutes of amusement for me as I popped each and every bubble.

All 4 ramekins arrived in perfect condition.

Unfortunately my camera refused to get a good shot of them.

I don't know if it is because they are so glossy or because my macro setting is playing up.

The colour is gorgeous and so striking. They also come in cherry red I believe.

Mmmm perfect dessert size.

Now, to test them out!!

TESTING:

Double Chocolate Creme Brulee

100g Dark Chocolate, Roughly Chopped
600ml Thickened Cream
4 Egg Yolks
1/2 Cup Caster Sugar
100g White Chocolate, Roughly Chopped

1. Combine dark chocolate and 1/3 cup cream in a saucepan over low heat.
Cook, stirring, for 2-3 minutes or until melted and smooth. Divide Mixture between four 1 cup capacity heatproof ramekins.
Refrigerate for 1 hour or until firm.

2. Place remaining cream in a saucepan over medium-high heat.
Bring to the boil. Remove from heat.
Place yolks and 1/3 cup sugar in a large, heatproof bowl.
Whisk until thick & creamy.
Gradually whisk in cream.

3. Return mixture to pan. Reduce heat to low. Cook, stirring with a wooden spoon, for 3 -5 minutes or until custard thickens slightly.

Remove from heat.
Stir in white chocolate until melted and smooth.

Return to heatproof bowl.

Set aside for 30 minutes. Preheat oven to 160c fan-forced.

4.

Pour custard into ramekins. Place in a large baking dish (I have no idea where my big dish is, so did them 2 at a time in a small bread loaf dish!!).

Pour boiling water into dish, until halfway up sides of ramekins.

Bake for 35 minutes or until just set (custards should still wobble slightly when done).
Carefully removed dish from oven.
Remove ramekins from baking dish.

Set aside to cool.

Refrigerate, covered, for 4 hours.

Position a grill rack as close to grill as possible.

Preheat grill on medium-high.

Place ramekins in a heatproof baking dish filled with ice.

Sprinkle remaining sugar over each custard.

Place under grill for 4-5 minutes or until sugar caramelises. Set aside for 5 minutes or until toffee sets. Serve.

Overall Review:

Shipping time: 10 days is awhile to travel from NSW to VIC. 5/10

Packaging: Amazing. So secure & safe, I doubt that they have ever had a package break during transit!! 10/10

Ramekins: Love them to death. So cute. Perfect little product to make me add inches to my hips with all the desserts I will be baking!! 10/10

Overall:

25/30

It looks like the ramekins are on sale for $37.00 now so I suggest you get your self some whilst they last!! Buy Me Here!!