Exploring and testing egg whites plus a love letter to tinned fruit
So grateful for this and the brownie recipe - I'll be moving house soon and CANNOT move all the frozen egg whites with me!!
Hi! Would this work with mangoes?
Just made this, infusing the custard with bay instead of vanilla - really delicious! I overcooked a bit though- any advice on cooking times for individual ones in ramekins? Mine had about 30 mins but could have done with less I think.
Hi Nicola, I have stashed egg whites to burn and just to confirm, in the example, you’re using water and not peach purée in the caramel—I need one or the other, and water is fine?
Hi! This recipe looks stunning, would you be able to use it as a custard in custard fruit tarts?
Also, you mention in the intro that you were working on a bunch of egg white utilising recipes, can you recommend any more (other than the brownies)?
Just had the creme caramel and I can’t even! It is so damn good!