Crème caramel

A good crème caramel is possibly one of my favourite desserts, not least because it can sit happily in the fridge for a few days and flipped out in a perfect state when it’s needed. You can serve fruit with it but, really, better to push the flavours and complications into your main course and let the custard be a subtle and soothing finish. Also, it’s one of those puds that you can happily serve dessert wines or spirits alongside without a blip of hesitation as there's no fear of a clash.


The essential creme caramel recipe, plus a second for an outrageously rich version with cream cheese, in this Saturday’s Guardian Weekend Magazine, 16th June 2012.

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Taken on June 12, 2012