The Great American Baking Show

Custard & Meringue Week (2x6)

Air date: Dec 22, 2016

In the bakers' Signature Challenge, they will tackle Crème Brûlée - a dozen perfectly silky custards hidden beneath a hard caramel topping with unique flavors like chestnut, apple, peanut, maple and fennel. In the Technical, Mary Berry shares one of her favorite dishes to ring in the New Year, the French dish, oeufs en neige - otherwise known as "eggs in snow." For the Showstopper Challenge, the bakers will make 24 petite pavlovas, a baked meringue creation from Australia and New Zealand. Everyone is on pins and needles, as the bakers won't know if they've achieved the classic marshmallow center until their pavlovas are sliced open during judging.