New recipes each month, using the best of the season's produce, including quick and easy suppers and tasty desserts.
February 2011 - CREME CARAMEL
This must be the French national dessert, enjoyed in every home, every brasserie and even many Michelin-starred restaurants. There are two points to watch when making crème caramel: first, the caramel must be allowed to turn a deep brown, almost to the point of burning – too pale and it will taste sweet with no caramel flavour; too dark and it will be bitter. Secondly, the custard mixture should be cooked until it is only just set, otherwise you will lose that magical melting-snow effect in the mouth.
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Photograph © Jean Cazals