Imagine a soft, silky quivering custard topped with a rich, toffee amber caramel sauce and you have crème caramel. It is such a simple, family (and budget) friendly dish that only uses 4 ingredients (milk, sugar, eggs and vanilla) to make something quite special. Yet it is often overlooked in favour of the more popular, and far richer, crème brulee. Yet Creme Caramel is a French classic in its own right
Creme Caramel can quite happily be made 48hrs in advance and kept in the fridge. It can be made in one large dish for the family or, if you want it to be smarter, made in individual portions. Its is delicious on its own or with fruit – imagine that caramel sauce seeping into sliced clementines/oranges. Whichever way you serve it, I have yet to meet someone who doesn’t end up scraping every last bit of it off the plate (or licking the plate if they think they can get away with it – naming no names!!) Continue reading