Ginger crème caramel from Sweet (page 279) by Yotam Ottolenghi and Helen Goh

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • raybun on May 18, 2018

    Let me start by saying that the flavour is fantastic. I made the mistake of using my le creuset braiser for the water bath and it dried out, so don’t be lazy like me and get down the turkey pan! The flan curdled and was dimpled and motley looking, nothing like the glorious glossy smooth crème caramel in the book! I will definitely be attempting this recipe again asap.

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