Creme caramel – Donna Boyle
French: creme au caramel
Creme caramel is a custard dessert with a soft caramel top and sauce. Aim for a silky texture with bittersweet caramel sauce. You can strain the custard mixture to achieve a silky texture.
Jill Dupleix recommends Gay Bilson’s creme caramel with orange and cardamon.
Use a sugar thermometer to work out when the caramel stage has been reached – take care as it becomes extremely hot. The longer the caramel it is left in the fridge, the more sauce you will have, so overnight is ideal.
- Chocolate-and-orange crème caramel – Karen Martini
- Crema Catalan – Bridgette Hafner (Frank Camorra)
- Creme caramel with pistachio praline – Lynne Mullins
- How to make perfect creme caramels – Alison Adams