Créme Caramel

Demolished creme caramel

This recipe is great to make ahead for a party, and the mixture of creamy custard and caramel sauce is a winner every time – and I’ve made it many, many times. People love the taste and texture (as you can see from how it’s been demolished in the picture) and are always impressed by it, although it’s really not that difficult to make.

By the way, this is not the same thing as crème brûlée, which is far richer as it’s made with cream instead of milk, and which requires very careful handling to create the sugar crust on top. Crème caramel is the easier and, in my opinion, equally delicious version.

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