100 recipes: Creme caramel

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Creme caramel – Donna Boyle

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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.

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