Custard and Meringue Week (S02E06)

In the Signature Challenge, the bakers will create a dozen flawless Crème Brûlées, featuring a rich custard base topped with a hard caramel shell and infused with flavors like chestnut, apple, peanut, maple, and fennel. For the Technical Challenge, Mary Berry introduces a New Year’s favorite, oeufs en neige, known as "eggs in snow." In the Showstopper Challenge, the bakers must craft 24 petite pavlovas, a delightful meringue dessert from Australia and New Zealand. Tension runs high as they won’t know if their pavlovas boast the perfect marshmallow center until they’re cut for judging. With only three spots in the semifinals available, even the smallest detail could determine who advances and who is sent home.